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Easy Corned Beef Hash

Contributed By: Maria | See all of Maria's recipes
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Active Time:  50 Minutes
Total Time:  50 Minutes
  4 Servings
I love homemade corned beef hash. I use cream because it helps to brown the hash and mellows the sharpness of the salty corned beef.
2 pkgs shredded or diced potatoes (Simply Potatoes work great!)
1 lb leftover cold corned beef, cut in chunks. (leave some fat on)
1 large onion quartered
1 red pepper quartered
1 8 oz can of tomato sauce (Hunts)
lots of black pepper
dash of allspice
light olive oil, cream (or water)
1. Put the potatoes in a large mixing bowl.

2. Put the corned beef in the food processor and pulse until chopped medium fine. Add to mixing bowl.

3. Put the onions and pepper into food processor, pulse until chopped fine. Add to mixing bowl.

4. Toss the meat, potoatoes and veggies until mixed well. Add the tomato sauce, black pepper and dask of allspice, mix again well.

5. In a large non-stick skillet, heat oil until hot. Put the minxing bowl ingredients into the skillet, and pat down with a spatula until compact. Add a drizzle of cream or water for moisture. Leave on medium heat for about 15 minutes.

6. Using the spatula, peek under the hash to see if it is brown and crusty, if so, divide the hash into quarters and flip them over to the other side.

7. Drizzle with a little more cream (or water) and cook for another 15 or so minutes until brown and crunchy on both sides.

Serve with eggs and toast.

Date Added: 02/22/2012
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