Saturday, March 20, 2010

Corned Beef Hash

Saturday morning hunger.......hmmmm.............. corned beef hash. And not that canned stuff, although this can be made with canned corned beef. I used leftovers from the corned beef and cabbage.
2 tbs shortening or canola oil (I like frying in shortening)
1 lg onion chopped
4 cooked potatoes cut into large chunks (I often bake extra potatoes for frying next day)
1 cup chopped corned beef or 1 can chilled and cubed
salt pepper worcestershire to taste
1/2 cup water from boiled dinner or chicken stock
1/4 cup chopped parsley

Heat oil or shortening over medium to medium high heat. A cast iron skillet is ideal. Add potatoes and onions. Resist stirring to much as you want the potatoes to brown and crust prior to flipping. When potatoes brown add corned beef and broth. Using metal spatula scape up any browned bits and stir until liquid absorbed. Add Parsley and seasonings and serve

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