Creamy Corned Beef and Potato Hash|
One of the best ways to use leftover corned beef is this wonderful breakfast or brunch treat. Simple and easy to make, it makes for a nice variation on traditional Corned Beef Hash. You can even mix together everything the night before and store in the refrigerator to make breakfast the next day even faster.
20 ounces frozen hash brown potatoes
4 cups diced cooked corned beef
1 1/2 cups thinly sliced scallions, white and green parts separated
1/2 cup heavy cream
1/3 cup beef or vegetable stock or broth
Freshly ground black pepper
1/4 cup vegetable oil
Combine the potatoes, corned beef, white parts of the scallions, heavy cream, and stock in a large bowl. Heat a large heavy skillet over medium heat. Add the oil and heat until very hot. Add the potato mixture and spread evenly in the pan. Cover and cook for fifteen minutes, stirring occasionally. Remove the cover, increase the heat to high, and cook for an additional 10-15 minutes, stirring occasionally, until the mixture is crisp and golden brown. Season to taste with salt and pepper and sprinkle with the green part of the scallions. Serve hot.
Makes 4 servings.
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes