Corned Beef Hash
A traditional favorite, this recipe uses either our Nature's Own® Potato Pearls® Premium Mashed Potatoes.
Serving size: 1 cup
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Golden Grill Russet™ Hashbrown Potatoes | 1 package | |
| Cooked Corned Beef, diced | 4 lb. | |
| Onions and Green onions, mixed, grated or minced | 2 lb. | |
| Green bell peppers, grated or minced | 1 1/2 lb. | |
| Dried Thyme leaves | 3 tbsp. | |
| Black pepper, ground | 2 tsp. | |
| Butter, melted | 8 oz. | Combine corned beef with onion mixture, bell peppers and seasonings. mix Thoroughly. Stir in hashbrown potatoes and melted butter. |
| Brush griddle with oil and heat to medium. Portion 1 cup hashbrown mixture for each sering; press with spatula to flatten. Cook 2 to 3 minutes until brown on bottom. Turn and brown second side. Turn again; cover hash and cook 3 minutes longer. | ||
| Egg, poached, optional | 50 | Top each serving of corned beef hash with poached egg, if desired. Serve with ketchup or chili sauce. |