Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Potatoes |
½ cup | Chopped onion |
2 tablespoons | Bacon drippings |
1 can | (12 oz) corned beef OR |
2 cups | Cooked corned beef |
¼ cup | Milk |
2 tablespoons | Chopped fresh parsley |
\N \N | Salt and pepper to taste |
Peel and dice potatoes into ½" cubes. Boil until almost done about 5 min.,drain and set aside. Place onion and bacon drippings in a 2 quart casserole. On stove top cook until onion is tender. Stir in potatoes, corned beef,milk and parsley. Add salt and pepper to taste. Pop into a 350 oven uncovered until thoroughly heated through and starting to crust on top.
The same mixture may be browned in a skillet on a range top en masse or in patties.
Additional seasonings: Consider a diced green bell pepper or a leafy celery stalk mixed in with the onion. Also garlic, Louisiana Hot Sauce or Worcestershire Sauce.
Red Flannel Hash: Add a cup of chopped, cooked beets to the mixture before baking or frying.
Garnish: with poached eggs at breakfast and top with mushroom sauce for supper.
Submitted By JIM WELLER On 03-20-95