Hash is a favorite comfort food.
Hash is a culinary dish that originated in the UK. The name is derived from French: hacher, meaning “to chop”. It originated as a way to use up leftovers. By the 1860s, a cheap restaurant was called a “hash house” or “hashery.” Today it’s a great way to celebrate St. Patrick’s Day and fill up on a hearty meal.
Corned Beef Hash Ingredients:
2 Tablespoons vegetable oil
1/4 cup diced bell pepper
1/4 cup diced sweet onion
One Tablespoon minced garlic
1 cup cubed and cooked corned beef (I use Cahill’s homemade)
1 cup ½-square cubed potatoes (I like baking potatoes, but any potato will work)
Salt & pepper to taste (keep in mind, corned beef can be very salty.)
2 cups beef broth
Corned Beef Hash Directions:
Heat oil in a skillet over medium-high heat. Fry peppers and onions and cook until onions are translucent. Add garlic and cook for one minute while stirring. Add corned beef and cook for two minutes. Stir in potatoes and season with salt & pepper. Stir in beef broth and bring to a boil, stirring occasionally. Reduce to simmer, stirring occasionally, and cook until potatoes are tender (approximately 10-15 minutes). Remove from heat and let stand until the potatoes absorb the broth. To serve, add desired amount to a well-greased skillet and brown both sides. Serve on a platter topped with Cahill’s farm fresh eggs and toast.
Recipes Courtesy of Cahill’s Market 
