Easy Old-Fashioned Corned Beef Hash

Easy Old-Fashioned Corned Beef Hash

2 cups coarsely chopped, cooked corned beef brisket or round
(may use homemade, deli-style, canned, etc.)
2 medium potatoes, cooked, peeled, and coarsely chopped
1 medium onion, peeled and chopped
1 small green pepper, cored, seeded, and chopped (optional)
1 to 2 tablespoons cooking oil (preferably canola, corn, or safflower oil)
½ to 2 teaspoon Worcestershire sauce to taste
several drops hot pepper sauce or to taste
salt and freshly ground black pepper to taste
2 tablespoons minced parsley for garnish

Prepare corned beef, potatoes, onion, and green pepper for hash preparation. In a large heavy skillet, heat oil to medium-high (oil will sizzle when a drop of water is dropped on it) coating skillet well. Season with Worcestershire sauce, hot pepper sauce, and salt and pepper as desired. Pan-fry, turning mixture occasionally with a spatula, until hash mixture is crispy, browned, and heated through. Or combine hash mixture and seasonings. Turn hash mixture into a lightly greased casserole and bake, uncovered, in a preheated moderate oven (375 degrees F) for 25 to 30 minutes, or until top of hash is crispy, golden brown, and heated through. Serve immediately and garnish each portion of hash with minced parsley.

Note: Hash may be prepared in advance, divided into individual freezer/oven dishes, covered with aluminum foil, and frozen until ready to reheat in the over or microwave oven.

Note: Old-Fashioned Corned Beef Hash is great as breakfast, brunch, or supper menu idea.

Variation: Omit corned beef and use left-over cooked roast beef or pot roast of beef.