Corned Beef Hash(Claiborne)

Ingredients

Amount		Ingredient	Preparation
2 3/4	pounds	corned beef
3	each	potatoes
1	x	salt	to taste
1	tablespoon	butter
1	cup	onions	finely chopped
1/2	cup	green bell pepper	finely chopped
1	each	egg
1	each	egg yolk
1	teaspoon	worcestershire sauce
1	x	black pepper	freshly ground, to taste
8	teaspoons	butter

Directions

Put the corned beef in a kettle and add water to cover to a
depth of about 2 inches.

Bring to a boil and let simmer uncovered 1 hour.

Cover closely and continue cooking 3 hours.

Meanwhile, put the potatoes in a saucepan and add cold water
to cover and salt.

Cook until almost tender but relatively firm, 20-30 minutes.

The potatoes must not be overcooked or they will not cube
properly.

Drain and let cool.

Peel the potatoes and cut them into very small dice.

There should be about 3 1/2 cups.

When the corned beef is cooked, remove and let cool.

Heat the butter in a skillet and add the onions and green
pepper.

Cook, stirring, until wilted.

Trim away and discard the fat from the corned beef.

Cut the corned beef into very thin slices and cut the slices into
very small cubes.

There should be about 5 cups.

Put the cubed meat into a mixing bowl and add the potatoes
and onion mixture.

Add the egg and egg yolk, Worcestershire, salt and pepper
and blend thoroughly with the fingers.

Press down with the fingers to make the mass compact.

Cover with clear plastic wrap and refrigerate overnight.

Shape the mixture into 8 portions of more or less equal size.

(Or, if you prefer, heat butter or oil in a nonstick skillet and cover
the bottom with hash.)

Flatten each portion into patties.

Heat 1 teaspoon of butter or oil for each patty to be cooked.

Cook 2 or 3 minutes on one side, or until brown.

Turn the patty and cook 2 or 3 minutes on the other side, or until
brown.

Serve if desired, with a poached egg atop each patty.