Skillet Hash

By carvalhohm

_For crisp hash, use baking potatoes (good with skins on, too). Chop finely so flavors will premeate._

Ingredients

• 2 cups chopped cooked beef or corned beef (lean only)
• 4 small potatoes, cooked and chopped (about 2 cups)
• 1 medium onion, chopped (ab out 1/2 cup)
• 1 tablespoon snipped parsley
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup shortening

Details

Servings 4

Preparation

Step 1

Mix beef, potatoes, onion, parsley, salt and pepper. Heat shortening in 10-inch skillet over medium heat until melted.

Spread beef mixture evenly in skillet. Fry, turning frequently, until browned, 10 to 15 minutes.

*Oven Hash*:
Omit shortening. Spread beef mixture evenly in greased square baking dish, 8x8x2 inches. Cook uncovered in 350 degrees oven 20 minutes.

*Red Flannel Skillet Hash*:
Use 1 1/2 cups chopped corned beef and 3 small potatoes (about 1 1/2 cups). Mix in 1 can (16 ounces) diced or shoestring beets, drained.