Corned Beef Hash Recipe
Corned beef casserole with onions, peppers and potatoes
Ingredients
- 2 lbs. Ground Corn Beef
- 1 lb. Russet Potatoes, peeled and 1/2 inch diced
- 1 cup White Onion, 1/4 inch diced
- 2 cups Green Bell Peppers, 1/4 inch diced
- 2 T. Butter
- 3/4 cup Instant Potato Flakes
- 1/4 cup Chicken Stock
- Salt and Pepper
Instructions
- Boil about 2 quarts of water in a large pan, add the potatoes and cook for about 5 minutes, until they are about halfway cooked through.
- Drain the potatoes and run under cold water to stop the cooking process (you can add ice to make the potatoes stop cooking even faster).
- Set the potatoes aside.
- Heat a large sauté pan over medium heat with the butter.
- When the butter begins to bubble add your onions and peppers.
- Cook until the onions are translucent.
- Add in the corn beef and the drained potatoes and simmer for 20 minutes, stirring occasionally.
- Once the potatoes are completely cooked add in the potato flakes and the stock.
- Season to taste and you are ready to serve!