Zingerman's Corned Beef Hash

For an easy brunch, make the recipe a day or two in advance, then merely reheat in a skillet. The corned beef and potatoes should be cooked and cooled before starting preparation. Serve with rye toast.

Serves: 4

4 tablespoons butter

1/4 teaspoon dried rubbed sage

1 medium onion, peeled and coarsely chopped

1/2 medium red pepper, coarsely chopped

1/2 medium green pepper, coarsely chopped

1 stalk of celery, coarsely chopped

2 tablespoons flour

1/2 cups chicken broth

2 teaspoons Worcestershire Sauce

1 pound cooked corned beef, coarsely chopped

1 pound redskin potatoes, steamed in skins until tender over salted water, then diced

1/4 cup cream Coarse sea salt to taste

1 teaspoon black Tellicherry pepper, freshly ground

1. Melt butter in a large skillet over moderate heat. Add sage, onion, peppers and celery and cook, covered, for about 5-6 minutes until soft.

2. Sprinkle flour over wilted vegetables and stir well to avoid lumps. Cook for about 4-5 minutes, stirring constantly to keep from sticking until it thickens into a roux.

3. Slowly add broth a bit at a time, constantly stirring to create a smooth sauce. Stir in Worcestershire.

4. Continue to simmer over moderate heat until sauce thickens, about 5 minutes. Add corned beef, potatoes and mix well. Add cream, mix well and cook for a few more minutes. Add salt and freshly ground Tellicherry black pepper to taste and stir well.

5. Serve immediately, or cool and reheat in a skillet.

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