Instant Corned Beef Hash

Amateur home chef here :) This is more like a cooking diary than a collection of recipes. I try to keep notes about what works and what doesn’t. Yes, I like shortcuts. I enjoy cooking but usually don’t have a lot of time to spend in the kitchen.

As I get older, I begin to suspect that my Grammy was not the talented chef I thought she was when I was little. Nonetheless, some of the stuff she used to cook still has a special place in my heart. This was one of my favorites. I use the lower salt versions.

Servings: 2

1 can No Salt Added Veg-All

1 can Reduced Sodium Corned Beef Hash

Heat up a medium sized skillet with a heavy bottom on medium.

When pan is hot enough, empty cans into skillet and mix well. Press down with a spatula and wait about six minutes.

Lift up some of the hash with a spatula; if it sticks to the pan, it needs more time. Try another six minutes.

When hash lifts off the pan easily, flip it and crisp a little more if you want it crispier, or have it the way it is.

Great with eggs and toast!

I will be coming up with other, potentially healthier, add-ins for canned corned beef.

Servings: 2

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