Thursday, March 10, 2011

Corned Beef Hash

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!

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