Corned Beef Hash Roll

INGREDIENTS:

• 1 tablespoon unsalted butter
• 1/2 yellow onion, finely chopped
• 3/4 cup corned beef, finely diced
• 1 1/2 cups cooked potatoes, diced
• 2 eggs
• 2 1/4 teaspoons sugar
• 1/2 teaspoon cornstarch
• 1/2 teaspoon water
• Pinch of salt
• Vegetable oil

Special equipment:

• 8x8-inch bamboo sushi mat, covered in plastic wrap

 

DIRECTIONS:

1. Melt the butter in a large nonstick skillet over medium-high heat. Add onion and cook until soft, about 5 minutes. Add corned beef and potato and stir to combine. Press the mixture down with a spatula to create a compact layer, lower heat to medium and cook until crispy, about 15 minutes. Meanwhile, make the crêpes.
2. In a medium bowl, beat the eggs until frothy. Whisk in sugar, cornstarch, water, and salt.
3. Heat an 8-inch nonstick skillet over low heat. Crumble a paper towel into a ball and dip one end in some vegetable oil. Lightly grease the skillet with the paper towel.
4. Pour half the batter into the skillet and quickly swirl it around in all directions until it coats the bottom of the skillet evenly. When the edges are dry and the middle is just set, turn the crêpe over with a large spatula and let the other side cook for only 10 seconds. Transfer the crêpe onto a plate to cool. Re-grease the pan and cook the remaining crêpe. [NOTE: If you're also making Bacon Nigiri (recipe below), cut a tiny sliver off the top and bottom edges of each crêpe and set aside.]
5. To roll the sushi, place an egg crêpe on the bamboo mat. Place 1/4 cup of corned beef hash in a line on the lower third of the crêpe. Pull the bottom of the mat up to help roll the crêpe over the filling. Pull it taught toward you to make a tight roll then keep rolling to the end. Cut into six pieces. Repeat with the remaining egg crêpe and hash.

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