Irish-American Corned Beef Hash

1. 1

   In a large dutch oven or deep pot, bring the root vegetables to a boil in 4 cups of water seasoned with 2 tsp salt.

2. 2

   Reduce heat, and simmer until just tender, about 6 minutes.

3. 3

   Drain.

4. 4

   Combine the corned beef, root vegetables, onions, and stock.

5. 5

   Season to taste with salt and pepper.

6. 6

   Heat oil in a heavy large skillet over medium heat.

7. 7

   Add the corned beef mixture, pressing to cover the bottom of the pan.

8. 8

   Cook, without stirring, until golden brown and most of the liquid evaporates, about 15 minutes.

9. 9

   Turn hash over.

10. 10

    Cook until bottom is golden brown, about 10 minutes longer.

* Per serving · 4 servings · Values may vary.

No additional tips available.