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Ingredients

• 1 pound cooked corned beef or roast beef, cut into about 1 inch cubes
• 1 pound cooked potatoes*
• 1/2 of a large onion, cut into chunks
• 1/2 of a green pepper, cut into chunks
• 1 teaspoon dried thyme
• 1/2 teaspoon dried dill weed, or to taste
• salt and pepper, to taste
• 2 tablespoons grapeseed or vegetable oil
• 1 tablespoon unsalted butter
• *LindySez NOTE: If using fresh potatoes, russet potatoes work best; but you can use red or Yukon gold. Peel (no need to peel the red or Yukon gold) and cube them, place them in a pot of cold water to cover; bring just to a boil, simmer 2 - 3 minutes then drain; run under cold water to stop the cooking process. You don't want the potatoes overcooked, just al;dente. If using simply potatoes, or another refrigerated potato, you can process them as indicated in the recipe. If using frozen potatoes, thaw them before processing, either in the microwave, or if you've planned ahead, in the refrigerator.

Description

Left-over Corned Beef? Left-over Roast Beef. Get Ye Some Hash! It's A Favorite Sunday Morning Breakfast At Our House.

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