Corned Beef Hash
Serves 4
Ingredients
- 1 lb boiled potatoes, cubed
- 2 lbs cooked corned beef
- 1 medium Spanish onion, diced
- 2 green bell peppers, diced
- ½ tsp ground black pepper
- ½ tsp kosher salt
- 1 tbsp Worcestershire sauce
- 3-4 tbsp butter
How-to
- Cut potatoes in ½” pieces and add to a large pot
- Cover with cold water by about 2". Bring to a boil and boil potatoes until cooked through, but still firm enough to hold their shape. Drain and allow to cool until they can be safely handled
- Sauté the peppers and onions with butter in saucepan over medium heat until soft and slightly browned, about 5 minutes. Set aside to cool
- Run the corned beef through a food processor, and process to a fine consistency. Remove to a medium bowl and season with pepper, salt and Worcestershire sauce
- Add vegetables to the corned beef, gently folding together all ingredients (*see Note)
- To heat, coat a skillet or griddle with butter over high heat. Add hash, and cook, turning frequently to assure that it is heated through
- Drizzle with additional butter, if desired and serve immediately
*Note - At this point, the hash is ready to be refrigerated and stored for up to one week, or sautéed and served immediately]