Cheesy Potato and Corned Beef Hash

      corned beef hash
      corned beef hash


      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


      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.