Corned beef hash #2

Yield: 6 servings

Measure Ingredient
5 pounds Brisket of Corned Beef
¼ cup Vinegar
Cold Water
1 teaspoon Thyme
1 teaspoon Rosemary
1 teaspoon Caraway Seeds
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon Dill Seeds
6 Cloves Garlic, sliced
8 mediums Potatoes, diced
3 mediums Onions, chopped
Bacon Drippings
6 Poached eggs or
Easy Over Eggs

1. In large pot place the beef, vinegar and enough cold water to cover the brisket well. Bring to a boil, skim off the foam. 2. Add the seasonings and reduce heat to simmer. Simmer beef for 3½ hours. Remove beef from liquid. 3. Slice beef very thin, allowing several slices per person. 4. Put bacondrippings in large frying pan, fry the potatoes and onions in it until they are tender. 5. Place the beefslices on top, simmer on low heat until all is heated through.

Stir meat and vegetables together. 6. Serve hot, top each serving with an egg.

Out of "Southern Cookbook" by Marion Brown Typed by Brigitte Sealing Cyberealm BBS and home of Kook-Net 315-786-1120

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