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Corned Beef Hash

  • Author: Marty Boyd
  • Yield: 4

Ingredients

  • 1 1/2 cups russet potatoes, diced into 1/4 inch cubes
  • 1/2 cup chopped onions
  • 1 clove garlic, minced
  • 1 1/2 -2 cups cooked corned beef, finely chopped
  • 2 tablespoons butter
  • 1/2 teaspoon Worcestershire sauce
  • Salt and Pepper to taste

Instructions

  1. Place diced potatoes in a microwave safe container with a couple of tablespoons of water. Microwave fro about 4 minutes until barley tender. Drain potatoes, rinsing them with cold water to stop the cooking process.
  2. In a large large skillet and melt the 2 tablespoons on medium heat. Sauce onions for a few minutes until they start to become translucent.
  3. Add diced boiled potatoes, garlic, Worcestershire sauce, and corned beef to the onions in the skillet. Season with salt and pepper.
  4. Cook corned beef hash until the meat starts to get nice and crispy, stirring often so as not to burn.
  5. Serve with fried egg and toast and or rice.