Corned Beef Hash ala Hennessey’s

Corned Beef Hash

ala Hennessey’s

2 pounds cooked corned beef

2 ½ pounds breakfast potatoes

3/4 pound large onions

3/4 pound large green peppers

Chop potatoes, onions, and green peppers and add to corned beef water. While vegetables are cooking (about 20 minutes), shred corned beef (until fine) with a fork and knife and cut into 1-inch strips. Add 1 teaspoon granulated garlic, salt and pepper. Drain cooked vegetables, mix with shredded corned beef.

Serve 10-ounce portion that has been browned on griddle with margarine.

Related posts:

  1. On the Menu Recipe: Tapenade’s Wild Mushroom Ravioli
  2. On the Menu: Manhattan’s Cannelloni
  3. On the Menu Recipe: Asparagi Milanese ala Barbarella
  4. On the Menu Recipe: Cucina Urbana’s Risotto Carbonara
  5. On the Menu recipe: Piatti’s Basil Ricotta Ravioli

Short URL: http://www.lajollalight.com/?p=37363

Posted by Susan DeMaggio on Mar 14, 2011. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

1 Comment for “Corned Beef Hash ala Hennessey’s”

  1. Jim

    Mmmmm, love that Corned Beef Hash'N'Eggs.
    Put a Bloody Mary beside it and I'm in heaven.

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