Corned Beef Hash and Potatoes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A great way to use up leftover corned beef. Perfect for brunch or dinner. From: Joy of Cooking . I prefer using a red bell pepper as they tend to be sweeter. Cook time does not include poaching eggs. Ingredients:
3 cups cooked corned beef, about 1 1/2 lbs, course chop |
2 cups potatoes, boiled, peeled, diced |
2 tablespoons butter |
1/2 cup onion, chopped |
1 sweet bell pepper, diced, opt. red, green |
2 celery ribs, chopped |
1 garlic clove, minced |
1 cup button mushroom, chopped, i have made with and without |
1 tablespoon worcestershire sauce |
2 tablespoons parsley, chopped, flat leaf |
2/3 cup beef stock, can use water |
6 poached eggs (optional) |
Directions:
1. Melt butter in skillet.
2. Add onions , garlic, bell pepper, celery and mushrooms. Saute' until tender.
3. Add beef and potatoes, water/stock, Worcestershire, and parsley.
4. Cook and stir over medium heat until warmed through and liquid is reduced to desired amount. OPT: Mash the beef and potatoes as desired.
5. OPTIONS:.
6. If a crispy & browned hash is desired, heat up oil in separate skillet and a divide into 6 portions and brown.
7. Poach eggs, serve over hash.
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