Cheesy Potato & Corned Beef Hash

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Servings
   Serves 4

Prep Time
   10 minutes

Cook Time
   15 minutes

Cooking Methods
   Pan Broiling
   Pan Frying or Sauté
   Stir Fry

Beef Type
   Brisket

Ingredients

• 1 box hash brown potatoes
• 4 cups very hot water
• 1 1/2 tsp. salt
• 2 Tbsp. butter or margarine
• 1 1/2 cups frozen onion and bell pepper strips
• 1/4 tsp. pepper
• 2 cups coarsely chopped, fully cooked, corned beef brisket (about 12 oz.)
• 1 cup shredded Cheddar cheese (4 oz.)
• 2 Tbsp. chopped fresh parsley

Instructions

Cover potatoes with very hot water in 2 1/2 qt. bowl. Stir in salt. Let stand uncovered 5-8 minutes; drain thoroughly.

Melt butter in 12-inch skillet over medium-high heat. Stir in onion and bell pepper strips; cook about 2 minutes, stirring constantly, until soft.

Stir in potatoes; spread firmly and evenly in skillet. Sprinkle with pepper. Cook uncovered without turning or stirring, 3 to 7 minutes, or until bottom is brown. Sprinkle with corned beef and cheese; press firmly. Turn with pancake turner. Cook 1 minute longer without stirring. Sprinkle with parsley.

Suggestions

No leftover corned beef? Look for fully-cooked corned beef instead. Great one-dish meal served with a simple green salad.

Nutritional Information

Nutrition Info per serving:  (1 serving, 10 oz.) 480 calories; 35 g fat (16 g saturated fat; 13 g monounsaturated fat); 128 mg cholesterol; 2142 mg sodium; 15 g carbohydrate; 0.4 g fiber; 26 g protein; 3.2 mg niacin; 0.2 mg vitamin B6; 1.6 mcg vitamin B12; 1.9 mg iron; 32 mcg selenium; 4.8 mg zinc.