Corned Beef Hash

Growing up our mother served us canned corned beef.  Once I had the tasted the real thing, there was no turning back. This dish graces our table on Christmas morning.  

 

 

• 4 T butter
• 2 medium shallots diced
• 4 potatoes cubed
• 1 t thyme
• 1 lb corned beef, cooked and shredded 
• 1 t black pepper
• 2 T milk
• parsley for garnish

In a large skillet place 2 T butter and shallots and cook over medium heat for five minutes.  Add potatoes, thyme, and remaining butter and reduce the heat to medium-low and cook for 20 to 25 minutes until potatoes are tender. Stirring occasionally.

Add the corned beef and cook until heated through, about 5 more minutes.  Stir in milk and serve hot.