¼ pound lean salt pork, with rind Homestead Inn's New England
removed, the pork cut into ¼-inch Boiled Dinner recipe in the table)
dice 1 c diced boiled beets, fresh or
½ c finely chopped onions canned
3 c coarsely chopped boiled potatoes ¼ c heavy cream
2 c (about 1 pound) finely chopped 4 T finely chopped fresh parsley
boiled corned beef (see the Salt
Freshly ground black pepper
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In a heavy 10- to 12-inch skillet, preferably one with a non-stick ccoking
surface, fry the salt pork dice over moderate heat until they are lightly
browned and crisp and have rendered all their fat. With a slotted spoon
transfer them to paper towels to drain. Pour all but 2 tablespoons of the
fat remaining in the skillet into a cup and reserve. Add the onions to the
skillet and, stirring frequently, cook for about 5 minutes until they are
soft and translucent but not brown.With a rubber spatula, transfer the entire contents of the skillet to a deep bowl. Add the salt pork bits, potatoes, corned beef, beets, cream and 2 tablespoons of the parsley. Toss gently but thoroughly together, taste the hash for seasoning and add salt and pepper if desired.
Pour the reserved pork fat into the original skillet and warm over moderate heat until a drop of water flicked into it splutters and evaporates instantly. Add the hash, spreading it evenly and smoothing the top with a spatula, and reduce the heat to low. Shaking the pan occasionally to prevent the hash from sticking, cook uncovered for 35 to 40 minutes. With a bulb baster or a spoon, remove any fat that accumulates around the edges of the hash as it cooks.
When the bottom is a crusty brown, loosen the hash from the pan by sliding a thin flexible spatula under the edges. Then place a heated platter upside down over the skillet and, grasping platter and skillet firmly together, invert them. The hash should slide out onto the platter. If any of the hash sticks to the pan, lift it out with a spatula and patch it in place.
Sprinkle the top with the remaining chopped parsley and serve at once. Serves 4 to 6.
