Corned Beef Hash
Crispy, buttery Corned Beef Hash is a super easy way to turn leftover corned beef into a hearty skillet.
- 2 large russet potatoes peeled and cut into 1/2-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup butter
- 1 large onion chopped
- 1/2 pound corned beef finely chopped
In a medium pot, cover potatoes with water. Bring to a boil over high heat. Reduce heat to low; simmer 6 minutes. (Potatoes will be firm.) Drain potatoes in a colander.
In a large skillet melt butter, then add the onion. Cook for 5 minutes. Stir in corned beef and potatoes; mix well. Press down mixture with spatula to flatten into compact layer.
Reduce heat to low. Cook 10 to 15 minutes. Turn mixture with spatula; pat down and continue cooking 10 to 15 minutes or until bottom is well browned. Serve immediately.