Corned Beef Hash

Introduction

This is Mama Miche, and today, in my magic kitchen: corned beef hash 

Are there any meals that you make for the leftovers? I am here for all of those meals, especially corned beef hash. And I'm extra; I use everything from the corned beef dinner in the hash. That's right. Not just the corned beef! The potatoes, carrots, the onions. I chop all that shit up and add to the sauté pan and scramble some eggs, and you might be drooling just thinking about it. 

I grew up eating that canned corn beef hash. The one that looks and smells like dog food until you cook it. Some might say, even after. So, to say that this elevates the corned beef hash experience is an understatement. You know you want some! 

Let Mama Miche make your kitchen magic!

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Tools

• Knife

• Cutting board or mat

• Sauté pan

• Spatula

Ingredients

Makes 4-6 servings

• Leftover corned beef 

• Leftover potatoes 

• Leftover cabbage 

• Leftover carrots

• Leftover onions

• 2 tbsp Butter 

• 1 tbsp Oil

Directions

Prep Time: 10 minutes | Cook Time: 10 minutes

Prep

• Cut all ingredients into bite-size pieces

Cook

• Add butter & oil to pan on medium heat

• Add vegetables 

• When they are at the temperature and level of brown that you like, add the meat—cooking until everything is hot and a bit crispy.

• Serve with scrambled or fried eggs.  

• Top with fresh parsley if you're feeling it

Notes: