Corned Beef Hash

Author: B&E Meats and Seafood
February 26, 2019
Ingredients

12 ounces cooked Corned Beef or thickly sliced deli Corned Beef, cut into 1/4-inch pieces
1 to 2 tablespoons vegetable oil
4 cups cubed unpeeled potatoes (such as red-skinned, baking or sweet potatoes)
2 medium leeks, thinly sliced
1/2 teaspoons garlic salt
Fried or poached eggs (optional)

Instructions

Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Stir in potatoes, leeks and garlic salt. Cover and cook 12 to 16 minutes or until potatoes and leeks are tender, stirring occasionally. Remove cover and continue to cook 3 to 5 or until potatoes begin to brown, stirring occasionally and adding remaining 1 tablespoon oil to prevent sticking, if needed.

Add Corned Beef to skillet. Continue to cook 2 to 3 minutes or until beef is heated through. Serve hash with fried or poached egg, if desired.

Taken from: Washington Beef Commission


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