This canned corned beef hash is a hearty, quick-fix skillet meal. It's great with spinach on the side and marvelous with fried eggs.
Ingredients
- vegetable oil: 2 Tbsp
- onions: 2 piece (chopped)
- potatoes: 4 piece (chopped)
- corned beef: 2 cans (12 ounce cans)
- ground black pepper: 1 Tbsp
- cider vinegar: 5 Tbsp
Metric Conversion
Stages of cooking
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Heat oil in a large skillet over medium-high heat. Sauté onions and potatoes until slightly browned, about 5 minutes.
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Stir in corned beef and season with pepper. Stir in vinegar, 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. Partially cover skillet, reduce heat to medium-low, and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.
