Whatever floats your boat and makes you happy is what you do. Close your eyes and recall those tastes that make you feel all warm and snuggly and that’s what you put in your corned beef hash. Hopefully you will try mine first? It suits us!
-into your pan pour a drizzle of olive oil and about 3 tablespoons of butter. Let that heat a little and then dump in about a cup of chopped Spanish or Vadalia onion. Add your peppers, (about 1/2 cup) and let them brown up with the onion to release the flavour.
I use about twice as much potatoes to corned beef, amount wise. So: 4 cups potatoes to 2 cups corned beef. Once again, suite yourself.
-Here’s where you add your potatoes. Chopped or grated.
-Add your chopped, or sliced very thin corned beef.
Keep stirring and let the potatoes get a brown on, something like fried potatoes.
-When they get the desired colour, throw in a couple of cups of grated cheese. We like old cheddar, but you could use mozzarella, swiss, american or almost anything from the aged in a block family.
This batch I used about 2 cups shredded cheddar and a cup of mozzarella.
I don’t generally serve anything else with my hash and let it be the one and only on the menu. We make it in big enough batches and then take it for lunch the next day and drive our co workers crazy with the aroma!