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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "BEEF-CRND-HASH2" "M" "10/19/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "CORNED BEEF HASH - II" "corned beef hash, ingredients chopped and pan fried"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Garnish with poached or fried eggs.
Serve with cole slaw. and with ketchup or chili sauce.
.PP
From JB, page 251; JOY64, page 234.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "10- or 12-inch heavy skillet"
.IG "" "metal spatula"
.IG "" "hot serving plate"
.sp
.IG "1 lb" "cooked corned beef,"
about 2 cups
.IG "3" "cooked medium potatoes,"
about 2 cups
.IG "1" "small onion"
.IG "1/2" "large green pepper,"
optional
.IG "1" "small stalk celery,"
optional
.IG "1 or 2" "sprigs parsley,"
optional
.sp
.IG "1/2 tsp" "salt"
.IG "1/2 tsp" "pepper"
.IG "pinch" "ginger"
.IG "pinch" "allspice"
.sp
.IG "4 Tbsp" "butter, cooking oil,"
or \fIbeef fat\fP
.sp
.IG "" "heavy cream, stock, bouillon, "
or \fIwater\fP, about 5 Tbsp
.sp
.IG "" "minced parsley,"
optional as garnish
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Chop the corned beef coarsely.
Chop the cooked potatoes, the onion, and if used the optional items, the
half pepper, celery, and parsley.
Combine all together and mix in the seasonings.
.SK 2
Heat the cooking fat in the skillet, @5.
Add the hash.
Let it cook at relatively high heat (@8) for 5 to 10 minutes. 
Mix it well with a fork or cooking spoon during this time.
.SK 3
Press the hash down with a metal spatula.
Add the 5 tablespoons of liquid, 
or a bit less.
After the liquid boils,
reduce heat to @4-5, and let cook dry.
This should give a nice crust to the hash.
Watch to avoid excess crusting, i.e., scorching.
The cooking time is about 1 hour.
.SK 4
If you like, dot the top with butter and run under the broiler for a
few minutes to brown, and serve in the skillet.
Or more simply, invert over a serving platter larger than the skillet,
scrape any scorch onto the top of the hash, and form the hash into a
pleasing shape.
Garnish with poached or fried eggs, and optionally some minced parsley.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
A 10-inch skillet may be better than a 12-inch.
This recipe fills a 12-inch skillet to less than 1 inch depth.
Alternatively, scale up the recipe to 1-1/2 lbs corned beef.
.PP
Long cooking, to obtain a crust, has the danger of scorching even at
low heat.
But the scorch is tasty and thus, as unavoidable, recommended.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy, except for scorching apparently unavoidably
associated with the long cooking.
.I Time:
1/2 hour preparation (steps 1-3), then 1 hour unattended cooking.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
