Monday, July 2, 2012

MEXICAN HASH

1 tbsp canola oil
1 medium onion, chopped
1 can (4-oz) diced green chiles, drained
1 pkg (1lb) frozen hash browns
1/2 lb deli corned beef, diced
3 tbsp taco seasoning
1/2 cup water
1 jar (16-oz) salsa of your choice

In a medium skillet, heat the oil over medium-high heat until hot.  Add the onion and drained chiles; cook, stirring, until the onion is browned and chiles liquid is evaporated.  This should take less than 5 minutes.

In a large skillet, prepare the hash browns according to the package directions.  Once potatoes are cooked through and beginning to brown, add the corned beef and the taco seasoning; toss to coat well.  Stir in the water and add the onion/chiles mixture; stir well.

Serve with salsa.

For breakfast top each serving with a fried egg, if desired.

Yield: 6 servings.



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