Marvelous Leftover Hash
photo by DianaEatingRichly
- Ready In:
- 1 2 cups cooked pork, chopped or (340 g) can corned beef, coarsely chopped
- 3 cups potatoes, cooked, cooled, and coarsely chopped
- 1⁄2 cup onion, minced
- salt and pepper, to taste
- 1⁄3 cup milk or 1/3 cup evaporated milk
- 2 tablespoons vegetable oil
- Coarsely chop cooked meat and potatoes separately.
- Place meat and potatoes in a large bowl. Combine gently.
- Stir in onion, salt, pepper, and milk or evaporated milk.
- Heat vegetable oil in large skillet.
- Spread hash evenly in bottom of skillet.
- Cook, uncovered, over low heat for 30 to 40 minutes or until underside is brown and crusty and the top is heated through. Do not stir. Occasionally lift edge of hash with spatula to check browning.
- Run spatula around edge of browned hash to loosen; fold one half onto the other half.
- Remove hash to a warm platter.
Questions & Replies
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This is great! I did have to add more oil and let it cook quite a bit longer, probably because I am at a higher elevation. However, once it was done, it was delicious! Frankly, even better than I expected - being a child of canned hash. I followed the recipe exactly, except for the extra oil and time. Belive me, I'll be making this again!
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