Corned Beef Hash
You may want to cook an extra piece of corned beef this St. Patrick’s Day to be sure you have some leftover for this tasty Corned Beef Hash recipe from Iowa Meat Farms and Siesel’s Meats. Be sure to reserve a few cups of the broth from your initial corned beef.
Corned Beef Hash
Yield: 8-10 servings
1 oz. butter
1 lb. yellow potatoes, cut into ½-inch cubes
1 onion, diced
1 red bell pepper, diced
2 c. corned beef broth
2 lbs. corned beef, cut into ½-inch cubes
3 T. Worcestershire sauce
2 T. parsley, minced
Black pepper, to taste
Salt, to taste
Melt the butter in a nonstick skillet and sauté potatoes, onions and pepper for 5 minutes. Add the broth and simmer until the potatoes are tender. Add corned beef and seasonings and cook until the moisture evaporates from the pan and the mixture fries a little on the bottom.
Executive Chef Chris Brill
Siesel’s Meats
4131 Ashton St.
San Diego, CA 92110
619-275-1234
Iowa Meat Farms
6041 Mission Gorge Road
San Diego, CA 92110
619-281-5766
iowameatfarms.com
