First off, Happy St. Patrick’s Day! Although I’m practically a vegetarian I love corned beef, and if a diner has corned beef hash 9 times out of 10 I’ll order it! For some reason though I’ve never made it at home. After looking at a few recipes I decided that the time has finally arrived, and I would try to some corned beef hash. I was pleasantly surprised with my version. My version was healthier, and tasted delish!
Here are some Irish inspired meals I’ve cooked up in the past year. I like to start with a bowl of Potato and Spring Onion soup, followed by the traditional Corned Beef and Cabbage, and end it with an Oatmeal Stout Cupcake with Baileys Irish Cream Frosting.
Source: Katie Original
Prep: 5 minutes
Cook: 10 minutes
Serves: 2
Ingredients:
- 1 large boiled potato
- 1/4 lb of coooked corned beef
- 1 tbsp diced onion
- 2 tbsp butter
- dash of parsley
- Salt & pepper to taste
Directions:
1. In a small skillet heat butter. While the butter is heating dice up your onion, and place it in the frying pan.
2. Saute the onions for a minute. While the onions cook dice the potato and corned beef, and add to the frying pan.
3. Add a dash of parsley and salt and pepper to taste. Cook for 5 minutes then turn hash. Cook until golden brown.
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