Corned Beef Hash (Recipe)

Ingredients

2 tbsp unsalted butter

1 large mild onion, cut into 12mm (1/2 in) dice

1 red pepper, seeded, trimmed, and cut into 12mm (1/2 in) dice

680g (1 lb 8oz) unsliced cooked lean corned beef, cut into 6mm (1/4 in) dice

80ml (2 1/2fl oz) milk

30g (1 oz) finely chopped fresh parsley 

1 tbsp finely chopped fresh chives

Salt and freshly ground black pepper to taste

4 tbsp vegetable oil, divided

Steps

1.  Melt the butter in a large non-stick saute pan over medium heat.  Add the onion and pepper and cook for about 5 minutes or until tender.  Transfer the vegetables to a large bowl and set aside.

2.  Add the corned beef, milk, parsley, chives and salt and pepper to the vegetables; toss well to mix.

3.  Heat 2 tablespoons of the oil in the saute pan over medium heat.  Add the hash mixture, pressing it down with the back of a spatula to form an even compact cake.  Reduce the heat to medium-low and cook for about 15 minutes, shaking the pan occasionally, or until the bottom is golden brown and crusty.  Transfer the patty to a heatproof plate.

4.  Heat the remaining 2 tablespoons of oil in the same pan and slide the hash cake, browned side up, back into the pan.  Cook the second side for about 10 minutes or until golden brown and crusty.  Transfer onto the same heatproof plate and cut into wedges. 

From : Low-Carbo Cooking