Cheesy Potato & Corned Beef Hash Casseroles & Skillet Suppers

Ingredients

• 1 box hash brown potatoes
• 4 cups very hot water
• 1 1/2 tsp. salt
• 2 Tbsp. butter ormargarine
• 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.