Corned Beef Hash

Now this is the real reason I make corned beef. To make hash with the leftovers. I love this stuff. It is white trash cooking in my eyes and we all have a little white trash in us.


The amounts really depend on what you have leftover so this is just a general idea. Also if you have made the glaze from my last post be careful, it will burn, so either cut around it or add the corned beef towards the end and watch your pan.

CORNED BEEF HASH
Leftover boiled red potatoes, with butter
1/2 - 1 onion, white or yellow, diced in big pieces
2 T butter
1 c or more fresh mushrooms, thick sliced
Leftover corned beef in 1" cubes
1/2 c fresh parsley
Salt and fresh pepper

Preheat large frying pan to medium.
Add the potatoes and all the butter etc..
In a smaller pan on medium heat, saute the onions in butter until soft.
Add the onions to the potatoes.
Saute the mushrooms in the pan the onions cooked in until slightly done.
When the potatoes and onions are just beginning to brown, add the corned beef to the pan and turn up the heat one notch.
When the corned beef begins to brown, add the mushrooms.
Cook until everything is browning and crispy.
At the end add the parsley, salt and pepper.


Serve this with some salsa or ketchup on the side and over easy fried eggs and OJ for breakfast. You will feel like you live in Nebraska.