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).
Food Fare Culinary Collection: Mushroom Melange
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