Prep 5 mins
Cook 25 mins
Alton Brown's recipe; he is a culinary guru as far as I'm concerned! Nothing that I have made from one of his recipes has earned less than rave reviews....
- 3 tablespoons butter, unsalted
- 1 cup red bell pepper, finely chopped
- 2 garlic cloves, minced
- 5 cups cooked corned beef
- with cabbage, leftover and well drained (NO LIQUID!!!!)
- 1⁄2 teaspoon fresh thyme, 3 tablespoons
- 1⁄2 teaspoon fresh thyme, chopped
- 1⁄2 teaspoon fresh oregano, chopped
- 1⁄4 teaspoon fresh ground black pepper
- Melt the butter in a 12-inch cast iron skillet set over medium heat.
- Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes.
- Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine.
- Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes.
- After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned.
- Serve immediately.