Corned Beef Hash
An easy dish that is great for brunch or dinner. Add 2-3 Tablespoons prepared horseradish during cooking for a spicy kick.
- 2 cups cooked Vienna Beef corned beef, cut into ¼ inch cubes
- 3 cups cooked cabbage and potatoes cut into ½ inch pieces
- 1 cup chopped onions
- 3 tablespoons vegetable oil
- salt and pepper to taste
If you do not have enough vegetables to make 3 cups, cut up potatoes into ½ inch cubes and boil 10 minutes or until tender. Drain and add to leftover vegetables.
In a large, heavy skillet, heat vegetable oil over medium-high heat. Add onions and cook, stirring, until onions are translucent. Add corned beef and vegetables stirring for 1 minute. Season with salt and pepper to taste. Reduce heat to medium, and press down on the hash with a spatula to form a cake. Cook 10-15 minutes or until bottom is well browned. Slide onto plate and serve hot with poached or fried eggs.
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