Yield: 4 Servings

Scott Nowell

Mom used to make CB Hash every time we had corned beef. I have no idea how it was seasoned. This is my version. You can substitute for many ingredients. I have also made it with left-over pork tenderloin and it was great.

• 2TBS vegetable oil
• 2TBS butter
• ½large onion, diced
• 1green bell pepper, diced (optional)
• 3-4cloves garlic, minced
• 2cups corned beef, chopped ½-inch dice
• 2cups leftover potatoes, hash browns, home fries, etc.
• salt and pepper to taste

For seasonings:

• ½tsp dried parsley
• ½tsp dried oregano
• ½tsp dried thyme
• ½tsp dried basil

For seasonings:
Measure ½ tsp dried parsley, ½ tsp dried oregano, ½ tsp dried thyme, ½ tsp dried basil into a small dish and set aside.

Cook:

Add vegetable oil and butter to a large skillet over medium-high heat. When butter stops foaming, add onion and pepper (optional), sauté for 3-4 minutes. Add garlic and sauté for 30 to 60 seconds.

Add potatoes, corned beef and sprinkle seasonings over.

Cook, turning occasionally until hot and crispy on both sides.

Taste and adjust seasoning.

Serve with toast (and eggs if you like).