Did things get a little too Irish over the weekend? This’ll fix you up me boyo.
4 medium red potatoes, shredded
6 ounces diced corned beef (about 1 1/2 cups)
1/2 medium onion, shredded
2 tablespoons peanut oil
Salt and pepper to taste
Combine the potatoes, corned beef, onion, pepper, and 1 tablespoon of the oil in a bowl. Stir to combine.
Heat the remaining oil in a 12-inch fry pan over medium heat. Fill the pan with the hash mixture, then use a spatula to press it into a flat, even layer.
Reduce heat to medium-low and cook until the bottom begins to brown, about 10 minutes. Flip and flatten again. Continue to cook, flipping every 10 minutes, until hash is well browned, about 40 minutes total.
Season with salt and pepper and serve topped with a couple of fried eggs.
Crispy taters mixed with sweet onion and tender corned beef – perfect!
This is medicine, not food. There aren’t any calories in medicine.