"Cooked corned beef, potatoes, and shredded carrot, all pan-fried until browned, makes a lovely hash for dinner, breakfast, or an Irish brunch...."
INGREDIENTS
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2 tablespoons butter
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2 tablespoons extra-virgin olive oil
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1 large onion, chopped
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5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
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1 large carrot, coarsely shredded
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2 pounds cooked corned beef, cubed
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2 tablespoons chopped fresh parsley
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1/4 teaspoon dried thyme leaves
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salt to taste (optional)
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1/2 teaspoon ground black pepper, or to taste
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