MEXICAN HASH

1 tbsp canola oil

1 medium onion, chopped
1 can (4-oz) diced green chilies, 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 chilies; cook, stirring, until the onion is browned and chilies 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/chilies mixture; stir well.

Serve with salsa.

This is the file photo.

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

Yield: 6 servings.