Corned Beef Hash
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- 6 ounce(s) leftover corned beef ( or 1 cup)
- 1/2c. green pepper, chopped
- 1/4c red (sweet) pepper, chopped
- 1 med. onion, chopped (1/2c)
- 1 medim potato cubed (1/2 inch cubes) (1 1/2 -2 cups)
- 2 -3 c shredded cabbage
- Pam Spray
- 1/3 c. each sour cream and plain greek yogurt (low fat or fat free)
- 1 tbl. spicy mustard
- 1/4 t red pepper (more or less as desired)
- 1/8 tsp. black pepper
- Salt to taste
- hard cooked eggs, sliced
- Minced parsley (optional for garnish)
- In teflon pan( sprayed w/PAM), add green and red peppers, potatos, onions and red/black pepper. saute until potatos are browned. Add corned beef saute about a minute,then cabbage.saute untill cabbage wilts slightly turn off heat, add sour cream mixture and, mustard, mixing well. (Paprika can be substituted for cayenne pepper if desired.)
- Place into a casserole (sprayed with PAM). Bake at 350 about 20- 30 min or untill potatoes are completely cooked.
- top with parsley and sliced eggs.
This recipe is a personal recipe added by LCherry and has not been tested or endorsed by MyRecipes.
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Corned Beef Hash Recipe at a Glance
- COURSE: Main Dishes