ISO: Good Corned Beef Hash Recipe!

[Jewel]

I make my own corned beef hash, I learned after realizing how much fat was in the canned variety (75 grams per can!!) and now I don't think I could go back to that pasty corned beef if I tried!

I was just wondering if anyone had a recipe they love that I could compare with mine? I use canned white potatoes (for convenience in the morning), cubed deli corned beef, onions, garlic, salt and pepper. Not really a measured recipe, just pitch and throw what amounts 'look right'. Is there anything else that I could add to give it more oomph? This is going to be part of Sunday's breakfast while my parents are here. (French Toast Souffle and homemade breakfast sausage is Saturday!

[sneezles]

Jewel,
I like making my own has as well but instead of using the canned potatoes, I use the fresh ones from the dairy/egg section. They come shredded, cubed, onioned, mashed, etc and have a much better taste than canned. Also, here's a recipe that I have used from Emeril's show.

CORNED BEEF HASH WITH FRIED EGGS
Recipe courtesy Gourmet Magazine
1 large onion, cut into 3/4-inch pieces
1 large garlic clove, minced
1/2 stick (1/4 cup) unsalted butter
1 green bell pepper, chopped coarse
1 tablespoon all-purpose flour
3/4 cup beef broth
2 tablespoons beet horseradish
1 tablespoon Worcestershire sauce
1/2-pound cooked corned beef (from a 3 to 4 pound corned beef brisket), cut into 3/4-inch cubes (about 2 cups)
2 russet baking potatoes (about 1 pound), cooked, peeled and cut into 1/2-inch dice
Salt and pepper, to taste
Fried eggs, as an accompaniment

In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden. Add bell pepper and cook stirring, 5 minutes. Sprinkle flour over mixture and cook stirring, 2 minutes. Stir in broth, horseradish and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes. Serve hash with fried eggs.

Yield: 4 servings