Weekends are made for big breakfasts and corned beef hash will give you a reason to crawl out of bed!
- 1-1/2 cups corned beef, cubed
- 2 large russet potatoes, peeled and grated
- 1/4 cup onion, chopped
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 tbls butter
Rinse grated potatoes and pat dry. In a large nonstick skillet melt butter over a medium heat. Combine potatoes, onion, corned beef, salt and peeper and add to the skillet. Press the potatoes evenly into the pan using a pancake turner. Cook for 8-10 minutes.
Divide into four slices and flip each slice over. Cook for another 5-7 minutes.
Serve with scrambled or fried eggs and toast. My mouth is watering looking at these photos! I wouldn't blame you if you skipped ahead and used all the corned beef for making hash!! Enjoy!
|I love to eat my hash with a fried egg and toast!|