Preparation:
In a large bowl toss the corned beef, potatoes, and onions together. Season
with salt and pepper. Heat the butter and oil in a large skillet that has a
cover. Add the corned beef mixture and press down with a spatula, spreading
the mixture evenly over the bottom of the skillet. Pour the cream evenly
over
the hash. Cover and cook over medium-low heat for 10 minutes, until the
bottom of hash is light brown. Turn over and cook an additional 5 minutes.
Serve with sunny-side-up eggs on top if desired. |
