Corned beef hash casserole

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

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