Corned Beef Hash

Course Breakfast and Brunch

Ingredients in this Recipe

1 1/2 lb. unsliced cooked lean corned beef, cut into 1/2 inch dice
1 1/4 lb. Yukon Gold or other waxy yellow potatoes, unpeeled, cut into 1/2 inch dice
1 green or red bell pepper, seeded, deribbed and cut into 1/2 inch squares
1 large mild yellow onion, cut into 1/2 inch dice
1/3 cup milk
2 Tbs. finely chopped fresh chives
2 Tbs. unsalted butter
4 Tbs. vegetable oil
Salt and freshly ground pepper, to taste

See Full Recipe at Williams-Sonoma