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Corned Beef Hash

My family spent quite a bit of time camping in Europe during the summer months in our VW camper. I do remember mornings when Dad would make corned beef hash from a can with eggs, and it’s one of my favorites. The problem is that when you make this corned beef hash, you won’t want to go back to the canned version. Or maybe that isn’t a problem but just an improvement!

 2-3 tablespoons butter
 1 medium onion, finely chopped (about 1 cup)
 2-3 cups finely chopped, cooked corned beef
 16 ounces frozen, shredded Yukon Gold hash brown potatoes (defrosted & wring out excess water)
 Chopped fresh parsley.
 Pepper, to taste


Heat the butter in the skillet on medium heat. Add the onion and pepper. Cook a few minutes until translucent.


Add the potatoes and corned beef. Mix well and raise the heat to high.


Flatten the hash with a metal spatula. Cook a few minutes until brown underneath. Flip in sections and flatten again.


Cook a few more minutes. In a separate pan, cook a few eggs to your liking (sunny side up, over easy, scrambled, etc.) Serve the hash on each plate with one or two eggs and garnish with parsley. This makes 4 to 6 servings.