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Breakfast, Meats | |
| 3 cups left over corned beef - diced into 1-1/2' cubes or larger sizes (or substitute left over baked ham or roast beef 2 or 3 cups boiled potatoes cut into same size as your corned beef 1 large onion - finely chopped 2 garlic cloves minced 5 tablespoons ketchup 1 small can of evaporated milk - or 1/2 cup rich milk or cream 1 teaspoon freshly ground pepper 1/2 teaspoon salt | |
| This is my mother's recipe which I have now inherited. What makes the difference is not mincing up the corned beef so it looks like baby food. You want to see the large chunks of food. This is fantastic the next day, fried up in a pan with an egg fried on top or placed back into the oven to bake eggs on top for a fancy breakfast. ***ok here we go... Grease pie pan or shallow baking dish with butter, including up the sides. In large bowl, add all ingredients and stir till combined. Place wet mixture into greased shallow roasting pan or the glass pie dish and place onto middle rack in the slow oven. Stir mixture every 30 or so minutes. At last 20 minutes of cooking, you may wish to push up the heat to 375 - to make your hash extra crispy. Serve with a large salad for dinner - or throw on eggs on top and bake for 10 minutes in oven for a great looking brunch dish! | |
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