Corn Beef Hash - St. Pat's Day Bonus Recipe

Left Over Corn Beef and Potatoes from St. Patrick's Day Dinner

• Melt 2 tablespoons of butter in a skillet and 2 tablespoons of canola oil

              in a nonstick skillet over low heat (3 on my gas stove)

• Add diced, cooked potatoes and cook until they begin to brown.
• Slice the corn beef cross wise (against the grain) and crumble on top of the potatoes.
• Continue to fry until the potatoes are golden.

• Crack 5-6 eggs into a bowl, add 1/4 - 1/3 cup milk and beat until well blended.
• Pour the egg mixture over the potatoes and corned beef.
• After the bottom has begun to set, gently lift the edge of the egg mixture and 

              let the liquid egg on top flow under the bottom .

•  Do this two or three times around the edge of the skillet.
• Cut  egg, potato, meat mixture into quarters with the spatula 
•  Flip each quarter.
•  Turn the heat off. 
• Sprinkle a small handful of shredded Colby Jack cheese or cheddar on top
• When cheese is melted, hash is done.

Yield: 2 hearty servings or 4 servings