Easy Weeknight Corned Beef Hash
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- 5-6 medium potatoes
- 1 medium to large onion
- 1-12 ounce can corned beef
- 1/2 stick butter
- 1/4 to 1/2 cup half and half or milk (you may also use evaporated milk)
- salt and pepper to taste
1Peel and cut up potatoes. Peel and quarter onion. Place potatoes and onion in dutch oven and cover with water. Bring to a boil. Reduce heat to medium and cover. Cook for about 15 to 20 minutes or until potatoes are tender. Drain and return to dutch oven.
2Remove corned beef from can and cut into pieces. Add corned beef, butter, salt and pepper to taste. Add half and half a little at a time until reaching the desired consistancy (it shouldn't be dry, but it also shouldn't be runny). Cook on low to medium heat for about 5 to 10 minutes or until heated through, lightly stirring occassionally.
3Serve with vegetable or salad and rolls or biscuits.
VARIATION: You may also add one can of whole kernal corn (drained) prior to heating, if desired.