Corned Beef Hash
Serving Size / Yield
- 2 C. cooked corned beef brisket, coarsely shredded
- 4 baked potatoes, cooled, peeled, and grated
- 1/2 C. grated onion
- 1/4 lb. butter
Mix together all ingredients except butter. Melt butter in a hot skillet. Add hash and fry at least 5 minutes on the first side. Divide the hash into 4 servings with spatula and turn to brown again for 5-7 minutes on the second side. If desired, crack an egg over each serving and cover skillet with tight fitting lid for 3 minutes before serving. Serve hot and crispy from the frying pan.