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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
1 lb. russet potatoes, peeled and cut into ¼” dice
1 lb. cooked corned beef, cut into chunks
1 cup chopped onion
1 large red bell pepper, cut into ¼” pieces
2 tbsp. unsalted butter
¼ cup heavy cream
1 tbsp. chopped parsley
Cook potatoes in boiling water until just tender, about 3 minutes; then drain. Pulse corned beef in a food processor until coarsely chopped. Sauté onion and bell pepper in butter in a skillet, over moderately high heat, stirring until lightly browned, about 5 minutes. Add potatoes over moderately high heat, stirring until lightly browned, about 5 minutes. Stir in corned beef, salt, and pepper to taste, then cook stirring occasionally, until browned. Add cream and cook, stirring 1 minute. Sprinkle hash with parsley. Serves 4
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CORNED BEEF HASH
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
1 lb. russet potatoes, peeled and cut into ¼” dice
1 lb. cooked corned beef, cut into chunks
1 cup chopped onion
1 large red bell pepper, cut into ¼” pieces
2 tbsp. unsalted butter
¼ cup heavy cream
1 tbsp. chopped parsley
Cook potatoes in boiling water until just tender, about 3 minutes; then drain. Pulse corned beef in a food processor until coarsely chopped. Sauté onion and bell pepper in butter in a skillet, over moderately high heat, stirring until lightly browned, about 5 minutes. Add potatoes over moderately high heat, stirring until lightly browned, about 5 minutes. Stir in corned beef, salt, and pepper to taste, then cook stirring occasionally, until browned. Add cream and cook, stirring 1 minute. Sprinkle hash with parsley. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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