Classic Corned Beef Hash

“A Piece of Cake”

By Pat O’Keefe

I
make it a point to cook more corned beef and potatoes than I need just so I can
make my corned beef hash with the leftovers. 
When I make corned beef I always cook it ahead of time, as much as a day
or two so I can slice it when it is cold, I find the beef slices so much easier
this way.  I also save some of the
cooking water to cook the cabbage, boiled potatoes and reheat the beef on
serving day.  Some of my family likes to
eat the hash with eggs but I just love the hash plain with some toast.

4-medium
red potatoes, boiled and diced

1-large
sweet onion, Vidalia or red, diced

4-Tablespoons
butter or olive oil

1-clove
garlic, minced or 1/4-teaspoons dried garlic

1-teaspoon
salt AND pepper

Dash
of fresh nutmeg (optional)

1-Tablespoon
dried Thyme

1-bay
leaf

1
and 1/2-pounds (4-cups) leftover cooked corned beef, diced

Boil
potatoes until just fork tender, dice and set aside.  Add butter to a large sauté pan and sauté
onions until quite soft and just turning brown. 
This will take about 10-15 minutes. 
Add garlic and sauté two more minutes and then add all the rest of the
ingredients.   Use a rubber spatula so as
not to break up the mixture too much. 
Continue cooking about another 5 minutes until all the ingredients are
hot and well combined.  Taste and correct
the seasonings if necessary.  Serve plain
or on toast topped with or without an egg. 
Serves 6-8

I
will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net  Pictured on the Web at www.patokeefe.net Web site now has an
extensive collection of recipes with more added weekly.  Need a past recipe or have a question, I will
do my best to help, just email me. ENJOY!