Corned Beef Hash
|Chopped cooked corned beef||2 Cup (32 tbs)|
|Chopped cooked potatoes||3 Cup (48 tbs) (cold)|
|Minced onion||6 Tablespoon|
|Pepper||1⁄2 Dash (speck)|
|Light cream||1⁄3 Cup (5.33 tbs)|
|Fat/Salad oil||2 Tablespoon|
Combine beef, potatoes, and onion.
Add salt, if needed, pepper, and light cream.
Heat fat in a skillet, add hash and spread evenly over pan.
Cook slowly over a low heat, without stirring, until brown on the bottom, about 30-40 min.
Then fold like an omelet and turn onto a hot platter.
Or turn out, without folding, brown side up.
Garnish, and serve with some relish such as chili sauce, piccalilli, etc.
Chopped parsley, green pepper, or canned pimientos or 1 1/4 c minced cooked beets may be added to hash, if desired.