Corned Beef Hash
I like to make hash after having a Corned Beef & Cabbage dinner. I often poach an egg per serving to put on top of the hash.
INGREDIENTS
1 Pound Cooked Corned Beef (About 2 Cups)
4 Medium-Size Cooked Potatoes
1 Small Yellow Onion
1/2 Large-Size Green Pepper
1 Small Celery Stalk
1 to 2 Sprigs Parsley
Poached or Fried Eggs
Preheat oven to 425 degrees. Chop corned beef, potatoes, onion, green pepper, celery, and parsley. Combine in large-size bowl. Grease a shallow nine-inch pan. Transfer ingredients (except poached eggs) into pan. Place in oven and bake for 20 to 25 minutes until crust is brown. Remove from oven and fold as you would an omelet. Serve with poached or fried eggs, catsup or thickened tomato sauce. Serves 4
© Victoria Hart Glavin
