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Corned Beef Hash
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Have corned beef left over from making corned beef and cabbage? Make some homemade corned beef hash! A little chopping, a little frying, a couple of eggs and you’ve got yourself a top-notch breakfast. 
serves 4

Ingredients

2-3 tablespoons unsalted butter

1 medium onion, finely chopped (about 1 cup)

2-3 cups finely chopped, cooked corned beef

2-3 cups chopped cooked potatoes, preferably Yukon gold

Salt and pepper

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Corned Beef Hash
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Heat butter in a large skillet (preferably cast iron) over medium heat. Add the onion and cook a few minutes, until translucent.

2. Mix in chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula. Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good.

3. Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula.

4. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.

5. Remove from heat. Add plenty of freshly ground black pepper and salt to taste. Serve with fried or poached eggs.

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