Serves: 4
Prep.Time: 30 minutes
4 tablespoons bacon fat, butter or vegetable oil
1 medium onion -- diced
1 clove garlic -- minced
2 tablespoons chopped fresh parsley or 1 tablesoon dried
3 cups peeled russet potatoes -- cut in 1/4" dice
Coarse salt to taste
Fresh ground black pepper to taste
Dash hot pepper sauce -- optional
2 cups diced cooked corned beef (not canned)
1/4 cup heavy cream or evaporated milk
2 teaspoons Chopped fresh dill
In a large heavy skillet, heat bacon fat, butter or oil; cook and stir onions 2 minutes. Add garlic and parsley; cook and stir 1 minute. Add potatoes, salt and pepper; mix well. Lower heat; cover and cook 5-8 minutes, stirring occasionally, or until potatoes are tender. Stir in hot pepper sauce if used. Stir in corned beef, cream or evaporated milk and chopped dill; mix well. Pat mixture down in the pan with a spatula; cover and cook over low heat 5 minutes or until mixture is heated through. Serve hot in wedges or large scoops.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved