Corned Beef Hash
"Alton Brown's recipe; he is a culinary guru as far as I'm concerned! Nothing that I have made from one of his recipes has earned less than rave reviews...."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 tablespoons butter, unsalted
- 1 cup red bell pepper, finely chopped
- 2 garlic cloves, minced
- 5 cups cooked corned beef
- with cabbage, leftover and well drained (NO LIQUID!!!!)
- 1⁄2 teaspoon fresh thyme, 3 tablespoons
- 1⁄2 teaspoon fresh thyme, chopped
- 1⁄2 teaspoon fresh oregano, chopped
- 1⁄4 teaspoon fresh ground black pepper
directions
- Melt the butter in a 12-inch cast iron skillet set over medium heat.
- Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes.
- Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine.
- Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes.
- After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned.
- Serve immediately.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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