Corned Beef Hash

This recipe is all about comfort food.  Some days, you just want salt and fat fried up together.  I made a side salad to reduce the guilt factor, but there isn't much salvation for this one.

The nice part about a hash is that most of the ingredients are pre-cooked leftovers.  Cook up some fresh onions and dump everything else in, stir-fry until warm.  If you want this for breakfast, crack an egg into it.  Maybe crumble some sausage or top with cheese.  Lunch and dinner, you can add peppers or other vegetables.  It's a meal in itself, but you could also have it with rice or bread and an additional veggie side.

2 Tb oil, bacon grease, or butter
*1/2 onion, chopped
1-1/2 lbs roasted potatoes, preferably Yukon or red
*1 lb cooked corned beef, cut in 1/2" chunks
salt and pepper to taste
garnishes such as mustard, cheese, eggs, bell peppers, or whatever you want

1.  Heat fat of choice in a large skillet over medium-high heat.  Add onions and cook, stirring occasionally, until softened, about 5-8 minutes.  If you are adding any other raw vegetable like bell pepper strips, add them to the pan now.

2.  Cut the roasted potatoes into 1/2" cubes, about the same size as the beef.  Add to the skillet and cook until they start to brown, about 5 minutes.

3.  Add corned beef and cook until everything is heated through.  Season with salt and pepper to taste.  Work in any additional garnishes and serve hot.

Difficulty rating  π