Corned Beef Hash Recipe
Razzle Dazzle Recipes - Recipes for St. Patrick's Day
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Corned Beef Hash

1/4 cup vegetable oil
1 onion, finely chopped
3/4 cup finely diced red bell pepper
2 cups diced, peeled, parboiled potatoes
2 cloves garlic, minced
2 1/2 cups shredded, cooked corned beef
Salt and freshly ground black pepper
Worcestershire and hot pepper sauces to taste
1 cup tomato juice or beef broth
4 tablespoons chili sauce

1. Heat oil in large skillet. When hot, add onions and sauté about 10 minutes, until golden. Stir in peppers and cook about 5 minutes, until tender. Stir in potatoes, garlic and corned beef. Stir well to incorporate.

2. Press mixture down in skillet. Cook over medium heat 5 minutes. Season to taste with salt and pepper. Add Worcestershire and hot pepper sauce and stir to thoroughly incorporate. Press mixture down flat in skillet and cook another 10 minutes to develop a crust.

3. Place a plate, upside down, on top of hash. Holding the plate in place with one hand, protected by a pot-holder, flip skillet over to release hash from skillet onto plate. If some of it sticks to the skillet, don't be too concerned; just scrape it free.

4. Add a bit more oil to the pan if necessary and slide hash back into skillet with the crust side up. Moisten with tomato juice or broth and press hash down in skillet again. Cook another 10 minutes to develop a crust on the other side. Cut into pie-shaped wedges and top with chili sauce. Serve with a green salad on the side.

Yield: 4 servings




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