Tuesday, March 21, 2006

Corned Beef Hash

This is a great way to use that left over corned beef and roasted potatoes. If you want a moister hash add some beef gravy. You could also use canned corned beef in a pinch.

2 tablespoons margarine or butter
2 cups finely chopped cooked potatoes or loose-pack hash brown potatoes, thawed
1 1/2 cups finely chopped cooked corned beef or beef
1/2 cup chopped onion
2 tablespoons snipped parsley (optional)
1 to 2 teaspoons Worcestershire sauce
2 tablespoons milk (optional)
!/8 teaspoon pepper

In a large skillet melt margarine in potatoes, meat, onion, parsley, Worcestershire sauce and 1/8 teaspoon pepper. Spread evenly into skillet. Cook over medium heat for 8 to 10 minutes or till browned on bottom, turning occasionally. Stir in milk, if desired, and heat through.

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