Corned Beef Hash
12 ounces cooked Corned Beef or thickly sliced deli Corned Beef, cut into 1/4-inch pieces
1 to 2 tablespoons vegetable oil
4 cups cubed potatoes (such as red-skinned, baking or sweet potatoes)
2 medium leeks, thinly sliced
1/2 teaspoon garlic salt
Fried or poached eggs (optional)
- Heat 1 tablespoon of oil in a large nonstick skillet over medium heat until hot. Stir in potatoes, leeks and garlic salt. Cover and cook for 12 to 16 minutes or until potatoes and leeks are tender, stirring occasionally. Remove cover and continue to cook 3 to 5 or until potatoes begin to brown, stirring occasionally and adding remaining 1 tablespoon oil to prevent sticking, if needed.
- Add Corned Beef to the skillet. Continue to cook 2 to 3 minutes or until beef is heated through. Serve hash with fried or poached egg, if desired.