I need to start this with…YUM. I found this recipe a few weeks back and have made it twice already! Then I remembered that I first had this before Christmas of last year when my coworker brought some in to work. She made it really well – I think I need to put a better browning on the corned beef hash. I think this is a pretty typical recipe but my other coworkers don’t seem familiar with it. I think it’s a great recipe, easy to make and delicious over rice! Let’s get to the pictures and recipe.
I’ll be honest. I don’t buy a lot of corned beef hash so when I got to Times, they had all brands on sale. This one, this Palm brand was the only one that was locked behind their sales counter. I figured that’s the one I should get since the others were left out in the open…lol. It wasn’t too bad but I think I need to try the Libby’s brand to compare!
Corned Beef Hash – Island Style
1 small can of corned beef, crumbled
2 cloves garlic, crushed
1 small onion, sliced (I used a medium sized onion)
1 large potato, diced
1 large tomato, diced (I used like 3-4 small tomatoes)
2 tablespoons oil
ground black pepper to taste
Open the corned beef and place in a bowl. Use a fork to mash it. Crush the garlic, slice the onions, dice the potato and chop the tomato.
In a skillet, fry the garlic and onions in oil. Add the potatoes and fry. Crumble the corned beef and mix well until the potatoes are cooked through. Remove from heat. Stir in the tomatoes. Sprinkle with pepper. Transfer to a serving bowl. Serve hot with steamed white rice.
– Next time, I’d like to pan fry the potatoes on their own to get a good crust on them.
– I would also like to pan fry the corned beef hash on it’s own to get a good crust on them too! The brown yummy bits will add lots of great flavor.
Recipe from Hicookery.com