CORNED BEEF HASH: Corned beef hash is a must-try diner classic. This
hearty side really hits the spot, especially when topped with a fried
egg or two! Try making it at home with this easy recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Corned Beef Hash
Categories: Beef, Potatoes, Vegetables
Yield: 4 servings

4 tb Unsalted butter
2 sm Russet potatoes; into 1/2"
- cubes (3 cups)
1 sm Sweet onion; diced
1 Bell pepper; cored, diced
3 c Corned beef; fine chopped
1 ts Worcestershire sauce
3 cl Garlic; minced
Salt & pepper

Bring medium pot of water to boil. Rinse, peel, and chop
the potatoes into 1/2" cubes. Add salt to water. Boil
potatoes for 5 minutes and then drain, rinsing with cold
water to stop the cooking process.

In a large skillet, heat butter over medium heat. Add
the diced onion and pepper and cook for 5 minutes or
until translucent. Add diced potatoes, corned beef,
Worcestershire sauce, garlic and some salt and pepper.

Flatten everything so it's in an even layer. Cook for
about 20 minutes, flipping every couple of minutes so it
doesn't get too burned. However you do want it pretty
crispy by the end. Enjoy!

NOTES: Be consistent when cutting the potatoes so they
will cook evenly.

Do not skip boiling your potatoes for 5 minutes to start
the cooking process. Otherwise you'll have to cook in
the skillet for an extra 10 minutes to get them cooked
through.

Add cold oil to a cold skillet and let heat up to proper
temperature before adding the onion and pepper. You’ll
know it is ready when the oil starts to shimmer.

When cooking the hash, do not move around with the spoon
constantly so you can form a nice charred crust.

Leftovers will store well in the fridge for 2-3 days in
an air-tight container or be frozen for 3 months.

RECIPE FROM: https://www.chiselandfork.com

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