Easy Old-Fashioned Corned Beef Hash
2 cups coarsely chopped -- cooked corned beef
2 medium potatoes -- cooked, peeled, and coarsely chopped
1 medium onion -- peeled and chopped
1 small green pepper -- cored, seeded, and chopped (optional)
2 tablespoons cooking oil (preferably canola -- corn, or safflower oil)
1 teaspoon Worcestershire sauce to taste
hot pepper sauce or to taste
salt and freshly ground black pepper to taste
2 tablespoons minced parsley for garnish
Prepare corned beef, potatoes, onion, and green pepper for hash
preparation. In a large heavy skillet, heat oil to
medium-high (oil will sizzle when a drop of water is dropped on it)
coating skillet well. Season with Worcestershire sauce,
hot pepper sauce, and salt and pepper as desired. Pan-fry, turning
mixture occasionally with a spatula, until hash mixture is
crispy, browned, and heated through. Or combine hash mixture and
seasonings. Turn hash mixture into a lightly greased
casserole and bake, uncovered, in a preheated moderate oven (375
degrees F) for 25 to 30 minutes, or until top of hash is
crispy, golden brown, and heated through. Serve immediately and garnish
each portion of hash with minced parsley.
Hash may be prepared in advance, divided into individual freezer/oven dishes, covered with aluminum foil, and frozen until ready to reheat in the over or microwave oven.
Old-Fashioned Corned Beef Hash is great as breakfast, brunch, or supper menu idea.
Variation: Omit corned beef and use left-over cooked roast beef or pot roast of beef.
Optional: Add Chicken, Meat, Steak, Shrimp etc.