Makes 6 Portions of Corned Beef Hash
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 1 tbsp butter
- 1 tbsp olive oil
- 1 1/2 pounds cooked corned beef, diced
- 1 1/2 pounds white potatoes, peeled quartered
- 1/4 cup prepared roasted tomato salsa
- 1 clove garlic, crushed
- 1 bunch green onions, white parts chopped, green parts reserved for garnish
- salt and fresh ground black pepper to taste
- 6 poached eggs, optional
Preparation:
Add the butter, oil, and corned beef to a large, cold, non-stick or cast iron skillet. Turn heat to medium-low and cook, stirring occasionally. In a saucepan, boil the potatoes in salted water for about 15 minutes, until partially cooked, but still very firm. Drain well and chop potatoes into small pieces. Add to the skillet along with the salsa, garlic, green onions, salt and pepper. Mix together thoroughly with the hot corned beef, and press down with a spatula to flatten.Continue to cook slowly over med-low heat. Every 10 minutes or so, turn the mixture over with a spatula to bring the crusty bottom, up to the top. Do this several times until the mixture is well crusted and browned. Taste for salt and pepper, and adjust if necessary.
Transfer to plates, and top with a warm poached egg. Garnish with sliced green onion tops if desired. Serve hot.
