Evening Edge
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DEL.ICIO.US
Scotch Hash
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Southern Recipe Restoration Project
The contributors: Tom and Sheri Lynch, who live in Morningside.
The story: For about a decade, readers Tom and Sheri Lynch have been pursuing their mutual interest in genealogy.
"The trouble with most genealogy research is that the only information you find is names, dates and locations, " Sheri Lynch says.
Far more revealing, they say, is their copy of a cookbook they discovered online that was published in 1867 by Tom Lynch's great-great grandmother.
The Lynches sent us several recipes hoping that our Saving Southern Food panel might translate them for the modern kitchen. Chef and cookbook author Virginia Willis took a crack at Scotch Hash, with winning results.
She comments that this is an excellent and easy use of leftover corned beef. Served with pancakes or grits and fried eggs, it makes a hearty breakfast.
-- Susan Puckett, for the Journal-Constitution
Hands on time: 10 minutes Total time: 30 minutes Serves: 4-6
Ingredients:
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1 tablespoon unsalted butter, more for the dish
1/2 pound (2 1/2 to 3 cups) very finely minced corned beef
1 small onion, very finely chopped
2 tablespoons hot water
Pinch cayenne pepper
2 large eggs, lightly beaten
Coarse salt and freshly ground black pepper
Instructions:
Preheat oven to 350 degrees. Brush an 8-inch pie plate with butter and set aside.
In a medium bowl, combine the corned beef, onion, butter, water and cayenne. Add eggs and stir to combine. Season with salt and pepper. Pour mixture into prepared pan. Bake for 20 minutes, or until set and light golden brown.
In a medium bowl, combine the corned beef, onion, butter, water and cayenne. Add eggs and stir to combine. Season with salt and pepper. Pour mixture into prepared pan. Bake for 20 minutes, or until set and light golden brown.
Notes:
Share your own heirloom recipe
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
Nutrition:
Per serving (based on 4): 184 calories (percent of calories from fat, 68), 12 grams protein, 3 grams carbohydrates, 1 gram fiber, 14 grams fat (5 grams saturated), 144 milligrams cholesterol, 105 milligrams sodium.
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