Corned Beef Hash

1. 1

   In a large bowl, combine potatoes, parsnips, corned beef, cream, parsley, Worcestershire sauce, cayenne pepper, mix well, season to taste with salt and pepper.

2. 2

   In a large nonstick frying pan over medium heat, heat vegetable oil.

3. 3

   saute onion until translucent, 4-5 minutes.

4. 4

   Add the potato mixture and mix well to distribute the onions evenly.

5. 5

   Spread hash evenly in the pan.

6. 6

   Cook, flattening the hash with a spatula occasionally, until a slight crust forms on the bottom, about 10 minutes.

7. 7

   Run the spatula around the pan edge as necessary to prevent sticking.

8. 8

   Turn the mixture over and continue cooking, stirring frequently to break up the hash, until crusty and browned, 12-14 minutes longer.

9. 9

   Remove from the heat, cover and keep warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.