- 3 T unsalted butter
- 1 C finely chopped red bell pepper
- 2 Cloves garlic, minced
- 5 C leftover corned beef and cabbage
- 1/2 t fresh thyme
- 1/2 t fresh oregano
- 1/4 t black pepper
| - Melt the butter in a 12 inch cast iron skillet set over medium heat
- add the bell pepper and cook until slightly browned
- add the garlic, corned beef and cabbage, thyme, oregano, and black pepper and stir until combined
- spread the hash evenly and press down with spatula
- place a weight on top of the hash and allow to brown, about 10 minutes
- stir the mixture, and press down again
- cook another 5 to 6 minutes or until browned
- serve immediately
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