½ cup chicken stock (original recipe calls for heavy cream)
1 tablespoon Italian flat leaf parsley, chopped
1½ tablespoons olive oil
Salt, to taste
Pepper, to taste
Instructions
Boil potatoes in salted water until tender.
In a frying pan, sautee onions and bell pepper in olive oil until tender. Season with salt and pepper.
Add potatoes and let them brown for about 5 minutes. Add chicken stock, simmer for about 1 minute. (Original recipe calls for heavy cream but it seemed to rich so I opted to use chicken stock.)
Add chopped corned beef, thyme and flat leaf parsley and cook for about 3 - 5 minutes. (See Recipe Index for corned beef recipe)
Notes
Corned beef recipe available on my "Recipes" Page.
Hash recipe adapted from Epicurious.com
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2012/07/03/corned-beef-hash/