2 Large, peeled and cubed into 3/8 inch cubes (Idaho)
1 Small, chopped
12 Ounce (1 Can Hormel Brand)
Melt 2 tablespoons of butter or margarine in a deep skillet. Turn the heat to medium and add 2 large Idaho baking potatoes, peeled and cubed. Stir in 1 teaspoon salt. Cover, reduce the heat, and cook for 10 minutes, stirring occasionally. Add 1 small chopped onion, and cook for another 10 minutes, stirring occasionally. The potatoes and onions should be perfectly cooked by now. Next, add a 12 oz. can of corned beef, which has been cut or chunked into fairly equally-sized pieces. Stir together with the potato and onion mixture. Cover, and heat, just until the corned beef is heated through. Remove from the skillet, and place in a serving bowl. Serve while hot. This is as comforting as comfort food gets!!!
Put your leftover meat and potatoes to good use with this delectable hash recipe. Betty whomps up yet another of her classic delight using her tried-and-tested hash recipe. Easy on the pocket and highly appeasing to the gut, this is one dish that will surely impress all. Tune into the video recipe to master the culinary art of making beef hash.