Manchester's Gourmet Corned Beef Hash
Experience the delightful flavors of Manchester, Vermont, with this elevated Corned Beef Hash inspired by the renowned Little Rooster Cafe. This dish transforms the classic breakfast staple into a culinary masterpiece, featuring savory corned beef, fresh vegetables, and aromatic herbs. With a creamy béchamel sauce drizzled on top and perfectly poached eggs, it's a hearty and satisfying meal perfect for any morning or brunch occasion. Whether served with buttered toast or on its own, this dish promises to lift your spirits and tantalize your taste buds!
2
Servings
N/A
Calories
16
Ingredients
Ingredients
Chopped Corned Beef
12 ounces (chopped)
Potatoes
2 whole (peeled, cooked, and grated)
Mixed Peppers
1/2 cup (chopped)
Red Onion
1/2 cup (chopped)
Scallion
1/2 cup (chopped)
Garlic
1 clove (chopped (optional))
Fresh Parsley
1 tablespoon (chopped)
Fresh Rosemary
1 tablespoon (chopped)
Salt
1 teaspoon
Fresh Pepper
1/2 teaspoon
Olive Oil
1-2 tablespoons (for frying)
Butter
2 1/2 tablespoons
All-Purpose Flour
2 tablespoons
Milk
2 cups
Salt
1 teaspoon
Freshly Grated Nutmeg
1/2 teaspoon
Instructions
1
Heat a medium skillet over medium-high heat and add the olive oil.
2
In a large mixing bowl, combine chopped corned beef, grated potatoes, mixed peppers, red onion, scallion, garlic (if using), parsley, rosemary, salt, and pepper. Mix until well combined.
3
Sauté the hash mixture in the heated skillet for about 8 minutes, stirring occasionally, until the ingredients are golden brown and crispy.
4
For the béchamel sauce, melt butter in a medium saucepan over medium-low heat. Add flour, stirring continuously to create a smooth roux. Cook for approximately 6 to 7 minutes until it turns light golden.
5
Meanwhile, heat milk in a separate saucepan until it’s just about to boil. Gradually add the hot milk to the roux, one cup at a time, whisking continuously to ensure a smooth mixture. Bring the sauce to a boil and cook for 10 minutes, stirring constantly. Remove from heat and season with salt and nutmeg. Set aside.
6
To serve, plate the corned beef hash, top each serving with poached eggs, and generously drizzle the béchamel sauce over the top. Serve with toasted bread or your favorite accompaniments.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Manchester's Gourmet Corned Beef Hash?
It is an elevated breakfast dish featuring savory corned beef, fresh vegetables, and aromatic herbs, topped with poached eggs and a creamy béchamel sauce.
What inspired this recipe?
This recipe is inspired by the famous dishes served at the Little Rooster Cafe in Manchester, Vermont.
How many servings does this recipe yield?
This specific recipe is designed to make 2 servings.
What type of cuisine does this dish fall under?
It is categorized as American breakfast and brunch cuisine.
What are the main components of the hash mixture?
The hash consists of chopped corned beef, grated potatoes, mixed peppers, red onion, scallions, and various herbs.
How should the potatoes be prepared for this recipe?
Potatoes should be peeled, cooked, and then grated before being mixed with the other hash ingredients.
Is garlic required for this corned beef hash?
The recipe includes one clove of chopped garlic as an optional ingredient for added flavor.
Which fresh herbs are used in the hash?
The recipe calls for one tablespoon each of fresh chopped parsley and fresh chopped rosemary.
How long should I sauté the hash?
The hash mixture should be sautéed in a skillet for about 8 minutes until golden brown and crispy.
What is the first step in making the hash?
The first step is to heat a medium skillet over medium-high heat and add olive oil.
What kind of sauce is served with Manchester's Gourmet Corned Beef Hash?
The dish is topped with a homemade béchamel sauce.
How do you make the roux for the béchamel sauce?
Melt butter in a saucepan, add all-purpose flour, and stir continuously for 6 to 7 minutes until light golden.
What temperature should the milk be when added to the sauce?
The milk should be heated in a separate pan until it is just about to boil before being added to the roux.
How do you prevent lumps in the béchamel sauce?
Gradually add the hot milk one cup at a time while whisking continuously to ensure a smooth consistency.
How long does the béchamel sauce need to cook?
After adding the milk and bringing it to a boil, the sauce should cook for 10 minutes with constant stirring.
What spices are used to season the béchamel sauce?
The sauce is seasoned with salt and 1/2 teaspoon of freshly grated nutmeg.
What is the recommended egg preparation for this dish?
The recipe suggests topping the hash with poached eggs.
How is the dish assembled for serving?
Plate the hash first, top it with poached eggs, and then generously drizzle the béchamel sauce over the top.
What are some recommended side dishes?
It is often served with toasted bread or buttered toast.
How much corned beef is needed?
The recipe requires 12 ounces of chopped corned beef.
What types of peppers are used?
The recipe calls for 1/2 cup of chopped mixed peppers.
What kind of onion is used in the hash?
The recipe uses 1/2 cup of chopped red onion.
What oil should be used for frying the hash?
1-2 tablespoons of olive oil are recommended for frying the hash mixture.
How much butter is used for the sauce?
The béchamel sauce requires 2 1/2 tablespoons of butter.
Is this a good recipe for a special occasion?
Yes, its gourmet nature and restaurant inspiration make it ideal for a special brunch or holiday morning.
What is the texture of the final hash?
The final hash should be golden brown and crispy on the outside while remaining savory and tender.
Does this recipe contain dairy?
Yes, it contains butter and milk used in the preparation of the béchamel sauce.
Can I use dry herbs instead of fresh?
While fresh parsley and rosemary are recommended for the best flavor, you can use dry herbs in smaller quantities if necessary.
What is the role of the nutmeg in the sauce?
The nutmeg provides a warm, aromatic flavor that is traditional for a classic béchamel sauce.
How much milk is required for the sauce?
The recipe uses 2 cups of milk to create the creamy sauce.