Corned Beef, Potato & Green Pepper Hash

Submitted by Mareesme

"This recipe was tweaked from one on the Net, but I can't remember the site! This is great served as a side dish on a brunch table or with eggs for breakfast. I hope you like it!"

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 4

ingredients

• 340.19 g leftover cooked corned beef, cut into 1/2 inch cubes
• 453.59 g baking potato, peeled, cut into 1/2 inch cubes
• 2.46 ml salt
• 14.79 ml butter
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 59.14 ml whole milk or 59.14 ml half-and-half
• 44.37 ml chopped parsley
• 44.37 ml dry white wine
• 2.46 ml dry mustard
• 14.79 ml butter
• salt and pepper

directions

1. In large saucepan, bring water to a boil.
2. Add potatoes and salt. Return to a boil and cook 5 minutes then drain well.
3. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat; add onion and bell pepper. Cook 2 minutes or until crisp-tender, stirring occasionally.
4. Place in large bowl. Add beef, potatoes, milk and parsley to onion mixture and mix lightly.
5. Combine wine and mustard then stir into beef mixture and mix well.
6. Wipe out skillet with paper towel; heat over medium heat until hot. Add remaining butter. Add beef mixture, pressing down firmly.
7. Cook 15 minutes or until browned, turning several times.
8. Season with salt and pepper to taste.