Corned Beef, Potato and Pepper Hash

Ingredients:
  • 12 oz. cooked corned beef, cut into 1/2-inch cubes
  • 1 tsp salt
  • 1 lbs russet potatoes, peeled and cut into 1/2-inch cubes
  • 2 Tbsp butter, divided use
  • 1 medium onion, coarsely chopped
  • 1/3 cup chopped red bell pepper
  • 1/3 cup chopped yellow bell pepper
  • 1/3 cup chopped green bell pepper
  • 3 Tbsp chopped fresh parsley
  • 1/4 cup half-and-half
  • 3 Tbsp white cooking wine
  • 1/2 tsp dry mustard
  • 1/8 tsp black ground pepper
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Preparation:

Bring water to a boil in a large saucepan; add salt and potatoes. Return to a boil. Cook 5 minutes; drain well.

Melt 1 Tbsp of the butter in cast-iron or large heavy skillet over medium-high heat; add onion and peppers. Cook and stir 2 minutes or until tender-crisp; remove from pan. Add corned beef, potatoes and parsley to onion mixture; mix lightly.

Combine half-and-half, wine, mustard and pepper; add to corned beef mixture and mix well.

Wipe out cast-iron skillet with paper towel; place over medium heat until hot. Add remaining 1 Tbsp butter. Add corned beef mixture, pressing down firmly. Cook hash 15 minutes or until browned, turning with flat spatula several times.

Servings: 8
Source:
Submitted by: Recipe Group Member
Date:






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