Corned Beef Hash
St. Patricks Day is now behind us.
Your supermarket is probably running a special on corned beef brisket.
Purchase a roast that is large enough to have corned beef and cabbage,
and to make corned beef hash for brunch this weekend.
2 cups corned beef, cut into strips
(be sure to cut across the grain)
Peel and dice 2 to 3 potatoes.
1 medium onion, minced
Drizzle olive oil around the pan.
Melt 2 tbsp. butter.
Cook potatoes until they start to soften and become browned.
Add onion and corned beef.
Cover and cook over medium heat.
Turn and cook until tender and golden brown.
Salt and pepper to taste.
Serve with eggs over-easy.