Ingredients
- 2 russet potatoes (about 10 ounces each)
- 2 tablespoons rendered bacon fat
- 2 onions, diced (about 4 cups)
- 1 pound carrots, peeled, cut into 1/2- to 3/4-inch cubes (about 3 cups)
- 2 tablespoons fresh thyme leaves
- 1 pound lean corned beef, cut into scant 1/2-inch pieces
- 1/3 cup finely chopped corned beef fat
- 3 tablespoons (about) olive oil
Description
Serve This Hash Alongside Eggs, Any Style, With An Optional Side Of Hollandaise.
Bon Appetit Magazine
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