Corned Beef Hash Name: Jennifer Miller Base: Maxwell AFB Recipe: Ingredients 12 ounces chopped corned beef 2 whole potatoes, peeled, cooked and grated ½ cup chopped mixed peppers ½ cup chopped red onions ½ cup chopped scallions 1 garlic cloves, chopped (optional) 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped fresh rosemary leaves ½ teaspoon salt ½ teaspoon fresh pepper 1 -2 tablespoon olive oil ( for frying) Bechamel Sauce 2 ½ tablespoons butter 2 tablespoons all-purpose flour 2 cups milk 1 teaspoon salt ½ teaspoon freshly grated nutmeg Directions Heat a medium skillet and pour in oil. Mix all the ingredients together and sauté over medium high heat until golden brown, about 8 minutes. At the restaurant, the hash is placed on a plate, topped with two poached eggs, bechamel sauce is ladled on, and it is served with two slices of toast. If you wish to use the bechamel sauce:. In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden color, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture, a cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use. Makes about 1 1/2 cups. Use amount of sauce to taste.