CORNED BEEF HASH AND POTATOES

Corned Beef Hash and Potatoes image

Provided by Chicagoland Chef du

Categories Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

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3 cups cooked corned beef, about 1 1/2 lbs, course chop
2 cups potatoes, boiled, peeled, diced
2 tablespoons butter
1/2 cup onion, chopped
1 sweet bell pepper, diced, opt. red, green
2 celery ribs, chopped
1 garlic clove, minced
1 cup button mushroom, chopped, I have made with and without
1 tablespoon Worcestershire sauce
2 tablespoons parsley, chopped, flat leaf
2/3 cup beef stock, can use water
6 poached eggs (optional)

Steps:

Melt butter in skillet.
Add onions , garlic, bell pepper, celery and mushrooms. Saute' until tender.
Add beef and potatoes, water/stock, Worcestershire, and parsley.
Cook and stir over medium heat until warmed through and liquid is reduced to desired amount. OPT: Mash the beef and potatoes as desired.
OPTIONS:.
If a crispy & browned hash is desired, heat up oil in separate skillet and a divide into 6 portions and brown.
Poach eggs, serve over hash.

Nutrition Facts : Calories 91.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 177, Carbohydrate 12.5, Fiber 2, Sugar 2.2, Protein 2.2