Corned Beef Hash

We love corned beef hash in our house. I don't know what it is that draws us to it but we just really like it. As such whenever the corned beef gets marked down after St. Patrick's day we stock up on it to use for corned beef hash and Reuben sandwiches. This has been one of the easiest recipes I have tried for corned beef hash and one of the best tasting. I hope you like it as much as we did.

Corned Beef Hash
adapted slightly from Nook & Pantry

2 slices of bacon regular thickness or 1 slice thick cut, chopped
2 C chopped corned beef 1/2 inch cubes
2 potatoes, chopped into 1/2 inch cubes
1/2 yellow onion, diced
1 clove of garlic
1 Tbsp Dijon mustard
1/4 tsp dried oregano
Salt and pepper
A few shakes of Tabasco

Cook the bacon in a nonstick or well seasoned cast iron skillet over medium heat until crisp and the fat has rendered.

Add the diced onions and potatoes. Add more oil if not enough rendered from the bacon. Shake the skillet and flip the potatoes occasionally so the potatoes can brown on all sides. Cook until the potatoes are nearly cooked through.

Add the corned beef, bell peppers, mustard, oregano, and any additional seasoning. Cook until the potatoes are fully cooked through.