Lovely Leftovers: Corned Beef Hash

March 18, 2013

Similar to turkey on Thanksgiving, St. Patrick's Day yields plenty of extra corned beef.  Transform those leftovers into a completely new dish like corned beef hash.  Bits of corned beef are browned with potatoes and onions.  This popular breakfast is best served with eggs and toast.

Corned Beef Hash

Ingredients:

2 large russet potatoes, peeled and cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large onion, chopped
1/2 pound corned beef, finely chopped
 
Directions:

Place potatoes in 10-inch skillet. Cover potatoes with water. Bring to a boil over high heat. Reduce heat to low; simmer 6 minutes. (Potatoes will be firm.) Drain potatoes in colander; sprinkle with salt and pepper.
 
Wipe out skillet with paper towel. Add butter and onion; cook and stir over medium-high heat 5 minutes. Stir in corned beef and potatoes; mix well. Press down mixture with spatula to flatten into compact layer.
 
Reduce heat to low. Cook 10 to 15 minutes. Turn mixture with spatula; pat down and continue cooking 10 to 15 minutes or until bottom is well browned. Serve immediately.

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