Corned Beef Hash Print Email

3 cups cut-up leftover corned beef, cubed
2 cups cold cooked potatoes, turnips, and carrots, cubed
1/2 cup chopped onion
1/2 cup heavy cream
3 tablespoons vegetable oil or butter

Toss beef and vegetables together in a bowl. Add onion and heavy cream and stir to combine.

Heat oil in a heavy nonstick skillet over medium-low heat 1 minute. Add beef-turnips mixture and cook until a crust forms, about 10 minutes. Turn hash and brown other side, about 10 minutes more. Serve with a poached egg, if desired.

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