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1
Chop the meat fairly fine with a knife rather than put it through the grinder.
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2
Combine the potatoes and onion with the meat and add a few good grinds of black pepper and the nutmeg.
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3
Blend well and allow to rest in the refrigerator several hours or overnight.
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4
When ready to cook, melt just enough butter or beef drippings in a heavy skillet to cover the bottom4 to 6 tablespoons.
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5
Add the hash and press down somewhat firmly.
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6
When the hash begins to develop a crust on the bottom, turn with a spatula so that some of the crust is brought to the top.
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7
At this point many people add about 1/2 cup of heavy cream or some boiling water, which enables the bottom crust to form more quickly.
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8
I prefer to cook the hash slowly to develop the crust, turning it several times.
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9
When it has crusted nicely, loosen it with a spatula, fold it once, and turn it out on a platter, crusty side up.
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10
Serve with poached eggs, toast, and chili sauce.
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11
Variations:
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12
Some recipes include finely chopped green pepper, to be added to the corned beef along with the onion.
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13
Red Flannel Hash.
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14
Beloved of New Englanders, this is a corned beef hash to which one adds coarsely chopped cooked beets to taste before crisping in the skilletnot pickled beets, but preferably leftover beets from the boiled dinner.
