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1
Put the corned beef in a kettle and add water to cover to a depth of about 2 inches.
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2
Bring to a boil and let simmer uncovered 1 hour.
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3
Cover closely and continue cooking 3 hours.
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4
Meanwhile, put the potatoes in a saucepan and add cold water to cover and salt.
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5
Cook until almost tender but relatively firm, 20 to 30 minutes.
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6
The potatoes must not be overcooked or they will not cube properly.
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7
Drain and let cool.
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8
Peel the potatoes and cut them into very small dice.
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9
There should be about 3 1/2 cups.
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10
When the corned beef is cooked, remove and let cool.
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11
Heat the butter in a skillet and add the onions and green pepper.
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12
Cook, stirring, until wilted.
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13
Trim away and discard the fat from the corned beef.
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14
Cut the corned beef into very thin slices and cut the slices into very small cubes.
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15
There should be about 5 cups.
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16
Put the cubed meat into a mixing bowl and add the potatoes and onion mixture.
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17
Add the egg and egg yolk, Worcestershire, salt and pepper and blend thoroughly with the fingers.
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18
Press down with the fingers to make the mass compact.
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19
Cover with clear plastic wrap and refrigerate overnight.
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20
Shape the mixture into 8 portions of more or less equal size.
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21
(Or, if you prefer, heat butter or oil in a nonstick skillet and cover the bottom with hash.)
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22
Flatten each portion into patties.
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23
Heat 1 teaspoon of butter or oil for each patty to be cooked.
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24
Cook 2 or 3 minutes on one side, or until brown.
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25
Turn the patty and cook 2 or 3 minutes on the other side, or until brown.
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26
Serve if desired, with a poached egg atop each patty.
