The Berghoff Restaurant Corned Beef and Hash
Serves 8
1 tablespoon canola oil
1 cup diced white onions
1/2 cup thinly sliced scallions
8 cups finely diced cooked corned beef (80% corned beef, 20% fat)
4 cups cooked diced potatoes
Salt and ground black pepper
Preheat the oven to 325 degrees.
In a 12-inch skillet, heat the oil until hot. Over medium heat, sauté the onions until transparanent, 3 to 4 minutes. Remove from the heat and add the scallions.
In a large bowl, stir together the corned beef and potatoes. Add the onion mixture and toss to mix. Season with salt and pepper, and toss again.
Transfer to a deep 3-quart baking dish and bake for 30 to 40 minutes, or until heated through.
Serve with your favorite style eggs.
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