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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Alton Brown's recipe; he is a culinary guru as far as I'm concerned! Nothing that I have made from one of his recipes has earned less than rave reviews.... Ingredients:
3 tablespoons butter, unsalted |
1 cup red bell pepper, finely chopped |
2 garlic cloves, minced |
5 cups cooked corned beef |
with cabbage, leftover and well drained (no liquid!!!!) |
1/2 teaspoon fresh thyme, 3 tablespoons |
1/2 teaspoon fresh thyme, chopped |
1/2 teaspoon fresh oregano, chopped |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Melt the butter in a 12-inch cast iron skillet set over medium heat.
2. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes.
3. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine.
4. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes.
5. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned.
6. Serve immediately.
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