President Nixon's Farewell Corned Beef Hash
"This recipe is called Nixon's farewell breakfast because on the morning he was going to resign, he asked the White House Chef Henry Haller to make him something special. Nixon veered off from his usual breakfast of wheat germ and coffee that day. Still clad in his pajamas, he asked that the hash be served to him in the Lincoln Sitting Room. While there, Alexander Haig came into the room carrying the simple, one-sentence typed resignation, which Nixon then signed. This is a single serving recipe, so when making it for a family always quadruple the ingredients"
- Serving Size: 1 (486.1 g)
- Calories 697.7
- Total Fat - 46.9 g
- Saturated Fat - 20 g
- Cholesterol - 972.3 mg
- Sodium - 960 mg
- Total Carbohydrate - 25.2 g
- Dietary Fiber - 3.5 g
- Sugars - 3.7 g
- Protein - 42.6 g
- Calcium - 182.7 mg
- Iron - 5.9 mg
- Vitamin C - 13.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Melt butter in a cast iron skillet.
Add onion and garlic and cook until soft but not brown, 5 minutes.
Add potatoes and corned beef; cook over medium heat 10 minutes
Until potatoes are brown.
Add tomatoes, black pepper , to taste and red pepper sauce,to taste
Cook until potatoes are crisp, 10 minutes.
With a spatula, form mixture into an omelet shape; reduce to medium-low heat and continue cooking until mixture is golden brown and crisp, 5 to 8 minutes.
Transfer to a serving plate.
With the back of a large spoon, make a well in the center of the hash and place the poached egg in the center.
No special items needed.