Corned Beef Hash Supreme
|Garlic||2 Clove (10 gm), minced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms||6 Ounce, drained (1 Can)|
|Canned corned beef hash||2 Pound, crumbled (2 Cans,1 Pound Each)|
|Dairy sour cream||2⁄3 Cup (10.67 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Tomatoes||4 Medium, sliced|
|Grated parmesan cheese||1 Tablespoon|
In large skillet, cook and stir garlic, onion, and mushrooms in butter until onion is tender.
Add hash; brown well, scraping bottom of pan frequently.
(If necessary, thin sour cream with water until of pouring consistency.) Combine sour cream and parsley; stir into hash mixture.
Top with tomato slices.
Cover; cook over medium heat about 5 min., or until tomatoes are hot.
Sprinkle with cheese.