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Categories:
potatoes butter onions garlic red bell pepper potatoes beef fresh parsley horseradish Worcestershire sauce freshly ground black pepper
Viewed: 36 - Published at: 4 years agoIngredients
- 2 potatoes, peeled and cut into 1/2-inch dice
- 8 tablespoons (1 stick) unsalted butter
- 2 onions, finely diced
- 2 garlic cloves, minced
- 1 red bell pepper, cored, seeded, and finely diced
- 1 cup cooked mashed potatoes
- 4 cups diced Homemade Corned Beef (page 180), or use an equivalent amount of store-bought corned beef
- 1/2 cup finely chopped fresh parsley
- 2 tablespoons prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
Method
- Bring a saucepan of lightly salted water to a boil.
- Add the diced potatoes and cook for 10 minutes, or until soft.
- Melt the butter in a large skillet over medium heat.
- Add the onions, garlic, and bell pepper and saute for 5 minutes or until soft.
- Reduce the heat to low, stir in the mashed potatoes, and cook the mixture for a minute or two, or until warmed through.
- Stir in the diced potatoes, corned beef, parsley, horseradish, Worcestershire sauce, and pepper.
- Cook the hash over low heat until it is steaming hot, stirring occasionally.
- To prepare an individual serving, saute 1 cup hash in a little butter in a nonstick pan until crispy.
- To serve a group, flip the steaming hot hash over with a metal spatula once a nice brown crust has formed on the bottom.
- Allow the other side to get nice and crusty, about 5 more minutes.
- Use a spatula to cut the hash into portions and transfer to individual plates.
- Serve hot.
