corned beef hash
Tied with the Reuben for the ultimate expression of Corned Beef. Here it’s diced, skillet-cooked with cubed potatoes and thinly sliced leeks, and ideally topped with an egg.
- 12 ounces cooked Corned Beef or thickly sliced deli Corned Beef, cut into 1/4-inch pieces
- 1 to 2 tablespoons vegetable oil
- 4 cup cubed unpeeled potatoes (such as red-skinned, baking or sweet potatoes)
- 2 medium leeks, thinly sliced
- 1/2 teaspoon garlic salt
- fried or poached eggs
- Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Stir in potatoes, leeks and garlic salt. Cover and cook 12 to 16 minutes or until potatoes and leeks are tender, stirring occasionally. Remove cover and continue to cook 3 to 5 or until potatoes begin to brown, stirring occasionally and adding remaining 1 tablespoon oil to prevent sticking, if needed.
- Add Corned Beef to skillet. Continue to cook 2 to 3 minutes or until beef is heated through. Serve hash with fried or poached egg, if desired.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, Riboflavin, and Choline.