Cook bacon until crisp; remove. Save bacon fat to the side. Chop bacon and place in a bowl. Cook onion in 2 TBS of bacon fat. Remove onion and add to the bacon. Add potatoes, beef, cream and parsley to bacon and onion; season with salt and pepper and mix well. Heat 4 TBS of bacon fat in a fry pan, add the hash mixture and spread evenly. Cook over low heat until the bottom is brown. Flip the hash out onto a plate and then gently slide it back into the fry pan to cook the other side until browned. Serve immediately.
NOTE: If you don't want to use bacon fat, try olive oil or pam.
Ingredients
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6 slices bacon
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1 onion, chopped
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1 pound potatoes, cooked and cubed
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8 ounces corned beef, chopped
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1/4 cup cream
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3 tablespoons fresh parsley, finely chopped
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salt and pepper
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