Cheesy Potato and Corned Beef Hash


Ingredients:

1 package hashbrown potatoes
4 cups very hot water
1 1/2 teaspoons salt
2 tablespoons butter or margarine
1 1/2 cups frozen onion and bell pepper strips
1/4 teaspoon pepper
2 cups coarsely chopped fully cooked corned beef brisket (about 12 ounces)
1 cup shredded Cheddar cheese (4 ounces)
2 tablespoons chopped fresh parsley

Directions:

Cover potatoes with very hot water in 2 1/2 quart bowl. Stir in salt. Let stand uncovered 5 to 8 minutes; drain thoroughly. Melt butter in 12-inch skillet over medium-high heat. Stir in onion and bell pepper strips; cook about 2 minutes, stirring constantly until soft. Stir in potatoes; spread firmly and evenly in skillet. Sprinkle with pepper. Cook uncovered without turning or stirring, 3 to 7 minutes or until bottom is brown. Sprinkle with corned beef; press firmly. Turn with pancake turner. Cook 1 minute longer without stirring. Sprinkle with cheese and parsley. Cover briefly to allow cheese to melt. Makes 4 servings.

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