Corned beef hash is a quick and easy way to turn leftover corned beef and cabbage ingredients into a hearty and delicious breakfast, brunch or casual supper.
It’s not something I cook very often; but about once a year, usually right after St. Patrick’s Day when the fridge is full of the required leftovers.
While corned beef hash is fine on it’s own, I like it best with a fried or poached egg on top. And the next time I make it I’m going to use some of the suggestions I’ve discovered to boost it’s flavor, like adding chopped red bell pepper, minced garlic and thyme.
With 6 Weight Watchers PointsPlus Value (or 8 if you add a large egg) it’s a satisfying meal that keeps me full for hours.
- 1 tablespoon olive oil
- 2 cups finely chopped cooked potatoes
- 1-1/2 cups finely chopped cooked lean corned beef
- ½ cup chopped onion
- 2 tablespoons fresh chopped parsley
- 1 to 2 teaspoons Worcestershire sauce
- fresh ground black pepper to taste
- 2 tablespoons milk
- Put olive oil in a large skillet and melt it over medium heat. Stir in the potatoes, beef, onion and parsley, Worcestershire sauce and pepper. Spread in an even layer in the skillet. Cook over medium heat abut 10 minutes or until potatoes are browned turning occasionally. Stir in milk, heat through.