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Hi, I'm Betty and welcome to Betty’s Kitchen. Today we’re making a very simple and plain meal. It’s going to be corned beef hash. And we’re going to start out with some margarine that has been melted and its heating now on the stove and that is two tablespoons of margarine. And I think I'm going to move it over here until I'm really ready for it.
Into that I'm going to add some diced potatoes and you'll notice that these are under water that’s because I had a few things to prepare in the meantime and to keep this fresh I keep them in water. But I don’t need the water anymore so I'm just going drain this through colander into the sink and return it back to this dish. Now before putting this into that hot oil I'm going to take some paper towel and try to dry this off a bit that will keep them from spattering so much.
Usually when you put some water into some hot oil you're going to get a lot of spattering and that can actually jump back on hands and burn them a little bit so you don’t want to have that if you're can avoid that so you can see I have getting a lot of that water out of there. So let me put this back here I'm going to pour this in. These are two Idaho baking potatoes and I'll show you the size in just the second.
And they have to cool down a little bit so I'm going to turn it up. The two Idaho potatoes this came with the same pack. One is a little bit bigger than the other it doesn’t matter if they don’t match but two Idaho potatoes have this as size and then I'm going to need something to spoon that around so let's bring on here to get something. I just stir it around a little bit and I want it salted. This is my margarine box to show you that’s the oil that I put in and I'm going to salt it with one teaspoon of salt just sprinkle that around and actually I have another ingredient which is a small onion chopped but it doesn’t take as long to cook the onion and in fact onion had a tendency to burn pretty easily so what I'm going to do is to cover this and cook it for about ten minutes and I will stir it occasionally. And then after about ten minutes I will add my onion and it will time a total about 20 minutes for this to cook to the point that I will want to continue on our corned beef hash.
Our cube potatoes had been cooking for 20 minutes and I did add the chopped onion after ten minutes so they have cooked for ten minutes and this is what we have it’s all done and its ready for me to continue my recipe. These are completely done potatoes and onions. Now if you want more of buttery flavor you can put twice as much butter or margarine in. I want to use two tablespoons because I was watching the fat. But it’s a little tastier if you put like half of stick margarine in that’s up to you for this amount of potatoes and onions.
Now what I have is have is canned corned beef. If you’ve seen this through the groceries store all the time I don’t know if you’ve ever tried it but this is a good recipe for it. This is Hormel brand it doesn’t matter what brand you have but you just open this with the key and then you need to either chop it or chunk it. If you're going to chop it and have a meat blocks you're really wasting your time because they're going to fall apart in here anyway. But you will need to refrigerate it first and then you can get your meat well blocks. I didn’t refrigerate it but you can see its a little bit blocks here because I did go along straight lines but just consider this as chunks that are all pretty equally sized.
That goes in with our potatoes and onions and then really all we have to do is heat that and mix it together. So I'm just going to combine this and let it sit there for a bit and I would like to tell you that once I open my can I found that there was this match solid fat around the outside. It goes to the outside and it just beef towel that you do not want to add your recipe.
So I just took it off up here with the knife and I've got nice lean can corned beef as lean as I can get. I don’t consider this to be at really fast dish because I don’t allow that fat to get in it and as I said I did cut down the margarine that I've use. But you can say that this is going to be really a lovely dish if you like corned beef and if you like potatoes and onions.
It's going to have to heat just a bit before I show you the end result so let me put the lid back on we’ll heat up and I'll show you the end product. Our corned beef is heated through and that’s all you need to do is just make sure that it’s heated so that it’s all hot and then bring it off the stove and come over here in my workspace and there's a pad there so I'm just going to spoon this or actually I could almost pour it into a serving bowl. This is such a simple recipe but it’s nutritious and really stretches your dollar if you are looking for something in expensive this is a good meal to make.
It serves a lot of people and it’s nice and tasty, very easy to make. So there we have it and I'm going to serve this into a serving plate, so here's my spoon and we’ll just take some of the beef and some of the vegetables. And normally I would have a nice green salad or green vegetables here I didn’t make that today but I did make some cheddar cheese biscuit so we’ll put a couple of cheddar cheese biscuits right there and that’s a good start for dinner.