I created my hash to taste like a dish from a northern Arizona restaurant we always loved. We round it out with eggs and toast made from homemade bread. —Denise Chelpka, Phoenix, Arizona
Diner Corned Beef Hash
Ingredients
- 1-1/4 pounds potatoes (about 3 medium), cut into 1/2-inch cubes
- 3 tablespoons butter
- 3/4 cup finely chopped celery
- 3/4 pound cooked corned beef, cut into 1/2-inch cubes (about 2-1/2 cups)
- 4 green onions, chopped
- 1/4 teaspoon pepper
- Dash ground cloves
- 2 tablespoons minced fresh cilantro
Directions
- Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 6-8 minutes. Drain.
- In a large nonstick skillet, heat butter over medium-high heat. Add celery; cook and stir until crisp-tender, 4-6 minutes. Add potatoes; cook until lightly browned, turning occasionally, 6-8 minutes . Stir in corned beef; cook until heated through, 1-2 minutes. Sprinkle with green onions, pepper and cloves; cook 1-2 minutes longer. Stir in cilantro.
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