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Tuesday, October 9, 2007

Corned Beef Hash

Don't wrinkle your nose like that. This stuff is actually good. I like to shred the corned beef, not chop it, but you can chop it if you want. Use leftover baked potatoes from last night's dinner; if you don't have leftovers, nuke one in the microwave, poking it full of holes with a knife and turning it over halfway through the cooking time.

Corned Beef Hash

* 2 to 3 tablespoons butter or olive oil
* 2 cups cooked corned beef
* 3 cups cooked, chopped potatoes
* 1/2 cup chopped onion

Melt butter in a large skillet over medium-low heat. Add corned beef, potatoes, and minced onion; spread evenly in the skillet. Brown on one side; turn with a spatula and brown the other side. Continue turning until most of the meat and potatoes are well-browned. Sprinkle with salt and pepper, to taste. Serve with fried egg on top.

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