Corned beef hash
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped cooked corned beef |
| 2 | cups | Chopped boiled potatoes |
| 1 | small | Onion, chopped fine |
| Fresh ground pepper | ||
| Salt | ||
| 4 | tablespoons | Butter |
| 5 | tablespoons | Heavy cream |
Directions
Mix the beef, potatoes, onion and pepper and salt to taste; be careful, the beef is salty! melt the butter in a 10 inch skillet; cast iron is best. Spread the mixture over the bottom of the pan and press down with a spatula. Fry over medium-low heat for 15-20 minutes. Use the spatula and take a peek at the underside. If it is nicely browned, turn the hash over. Slide it out onto a dinner plate, and invert the plate over the skillet. Pour the cream evenly over the meat and cook another 15-20 minutes, until the second side is nicely browned. Source: Fanny Farmer cookbook Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120
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