Corned Beef Hash

Corned Beef Hash

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Corned Beef Hash

Corned Beef Hash

I like to make hash after having a Corned Beef & Cabbage dinner. I often poach an egg per serving to put on top of the hash.

INGREDIENTS

1 Pound Cooked Corned Beef (About 2 Cups)

4 Medium-Size Cooked Potatoes

1 Small Yellow Onion

1/2 Large-Size Green Pepper

1 Small Celery Stalk

1 to 2 Sprigs Parsley

Poached or Fried Eggs

Preheat oven to 425 degrees. Chop corned beef, potatoes, onion, green pepper, celery, and parsley. Combine in large-size bowl. Grease a shallow nine-inch pan. Transfer ingredients (except poached eggs) into pan. Place in oven and bake for 20 to 25 minutes until crust is brown. Remove from oven and fold as you would an omelet. Serve with poached or fried eggs, catsup or thickened tomato sauce. Serves 4

© Victoria Hart Glavin

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    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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