This classic corned beef hash is a great way to use leftover corned beef and vegetables.
Ingredients:
- 2 to 3 tablespoons butter
- 2 cups cooked corned beef, finely chopped
- 3 cups cooked, chopped potatoes
- 2 tablespoons minced onion
- 2 tablespoons chopped parsley, optional
- salt, pepper and brown gravy
Preparation:
Melt butter in a large skillet over medium-low heat. Add corned beef, potatoes, and minced onion; spread evenly in the skillet. Brown on one side; turn with a spatula and brown the other side. Continue turning until most of the meat and potatoes are well-browned. Drain off excess fat and moisten with 3 or 4 tablespoons of brown gravy or beef gravy. Sprinkle with salt and pepper, to taste. Garnish with parsley, if desired.
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