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St Patrick’s Day staple made quick and easy!
1. Remove the oil pouch from the Harvest Saute bag and thaw in hot water.
2. Chop the corned beef into bite size pieces.
3. Over high heat, brown the corned beef for 8-10 minutes. Let it sit untouched in order to brown; don’t mess with it too much. It won’t be super crispy at the end of this cooking and that’s okay. Set aside.
4. Turn off the heat. In the same hot pan, add your oil pouch, it will sizzle and pop at first. Now turn the heat to medium.
5. Add the frozen veggies. Cook 5-7 minutes until starting to thaw and brown.
6. Add the corned beef back into the pan. Now it’s going to get crispier! When the potatoes are thawed, cut the larger pieces down into bite-sized pieces.
7. Cook 8-10 minutes more, or until all veggies are thawed and browned. You want the corned beef to have a good crunch as well.
8. In a separate skillet, use butter or cooking spray whatever you prefer, heat to medium and cook your egg.
9. Serve corned beef hash topped with a fried egg, with a tablespoon of ketchup mixed with 1-2 drops of Sriracha sauce on the side (be careful, it’s spicy!).
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!