Corned beef hash from Saveur Magazine, December 2011 (#143) (page 16)

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Notes about this recipe

  • Rinshin on March 20, 2014

    This was very easy to make since I already had cooked potatoes leftover from corned beef dinner. The direction about cooking 10 min one side and 8 min on other side at medium high is off. I would cook it at medium to medium low. One side came out too dark at 10 min. Taste is good, but not out of this world good. Served with poached eggs and hollandaise sauce as recommended.

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