Recipe courtesy of Michele Urvater
Second Time Around Corned Beef Hash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 307
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 9
- Cholesterol
- 35
- Sodium
- 574
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
1/4 cup vegetable oil
1 onion, finely chopped
3/4 cup finely diced red bell pepper
2 cups diced peeled parboiled potatoes
2 cloves garlic, minced
2 1/2 cups shredded cooked corned beef
1 cup tomato juice or beef broth
Worcestershire and Tabasco sauce to taste
Salt and freshly ground black pepper
Directions
- Heat oil in a large skillet. When hot add onions and saute them for about 10 minutes or until golden. Stir in peppers and cook for about 5 minutes or until tender. Stir in potatoes, garlic and corned beef. Stir well to incorporate and press the mixture down in the skillet. Let this cook, over medium heat for 5 minutes. Season to taste with salt and pepper. Add Worcestershire and Tabasco and stir to thoroughly incorporate. Press mixture down flat in skillet and cook for another 10 minutes to develop a crust. Place a plate, upside down on top of hash. Holding the plate in place with one hand, protected by a pot holder, flip the skillet over to release the hash from the skillet onto the plate. If some of it sticks to the skillet, don't be too concerned; just scrape it free. Add a bit more fat to the pan if necessary and slide the hash back into the skillet with the crust side up. Moisten with tomato juice or broth and press hash own in skillet again. Cook for another 10 minutes to develop a crust on the other side. Cut into pie shaped wedges and top with chili sauce. Serve with a green salad on the side.