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Casseroles >  Entrees >  Leftovers >  Mushrooms >  Corned Beef Hash >

 

Corned Beef Hash

• 3 TBS butter

• 1/2 onion, chopped

• 2 C leftover cooked corned beef, cubed

• 1 C leftover cooked potatoes, cubed

• 1/2 C leftover cooked cabbage

• 1/2 C leftover cooked carrots, sliced

• 1 small can sliced mushrooms, drained

• Salt & black pepper to taste

• 1/2 C beef broth

In a skillet, sauté onion in butter. Add cooked corned beef, potatoes, cabbage, carrots and mushrooms; season with salt and black pepper to taste. Stir in beef broth; simmer for about ten minutes or until heated through. Serve.

 

Note: For a thicker consistency, mix one tablespoon of cornstarch with water. Stir into hash until mixture thickens.

 

*Corned Beef Hash images (C)2013 Shenanchie.

 

Similar recipe: Calgary Beef Hash (Canada).

 

Related Link:

Food Fare Culinary Collection: Mushroom Melange

 

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