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Corned Beef Hash
A great way to use up leftover corned beef.
Ingredients
4 tablespoons vegetable oil
1 large onion, chopped
2 cups frozen hashbrown potatoes
3 to 4 cups finely chopped leftover corned beef
1 cup milk
6 poached eggs
Salt and pepper, to taste
Directions
Heat the oil in a skillet. Add the onion and cook until tender. Add the hashbrowns and corned beef, and season with salt and pepper to taste. Press the mixture down with the back of a spatula. Pour the milk over and press down again. Cook for about 25 minutes, or until browned on the bottom. Flip the mixture over and cook until the other side is browned, about 10 minutes. Top with the poached eggs and serve immediately.
