Corned Beef Hash
  • 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
  1. Melt the butter in a 12 inch cast iron skillet set over medium heat
  2. add the bell pepper and cook until slightly browned
  3. add the garlic, corned beef and cabbage, thyme, oregano, and black pepper and stir until combined
  4. spread the hash evenly and press down with spatula
  5. place a weight on top of the hash and allow to brown, about 10 minutes
  6. stir the mixture, and press down again
  7. cook another 5 to 6 minutes or until browned
  8. serve immediately