Corned Beef Hash

I made a rather large batch of this this AM because I had a ton of leftover Corned Beef from making Ruebens the other day, and with my family inbound this week I wanted to have some on hand. But then I got to thinking, outside of my family, I know just about nobody that makes this at home anymore. Not sure why, as it's not especially difficult, and this particular recipe has been in my family since the stone age. My great grandmother Juanita, or “Grandma Neat” to us kids, was its originator, who passed on back in the mid 2000’s. It takes advantage of two cost and time saving measures popular in her era. 1) Getting extra mileage out of leftover meat and baked potatoes to concoct an entirely new dish 2) Relatively simple. I am told an actual recipe card for this exists somewhere at my Mom’s place, but I always make it from memory.

Over medium heat on a cast iron, add the oil and butter. When your butter starts to bubble, your pan is ready.

Add the garlic and let it cook for around a min until the whole kitchen smells like an italian restaurant.

Add the potatoes. Cook for 7-8 min. Press them down with a spatula and flip them as they cook so they can brown slightly.

Now add your corned beef and stir for an additional 3-5 min until the beef is heated through.

Serve immediately, with eggs or toast is a popular combination. Couple of people on my Mom’s side of the family serve this with Hollandaise also, but that is not really my jam personally.