Description
You could buy the cans of already made corned beef hash, but this is so much better! Made better with cannabutter…sorry, had to rehash that old line.
Ingredients
Scale
- 2 Pounds cooked corned beef, cubed
- 2 Tablespoons chopped fresh parsley
- 1/4 Tablespoons dried thyme leaves salt to taste (optional)
- 1/2 Tablespoons ground black pepper, or to taste
- 2 Tablespoons cannabutter
- 2 Tablespoons canna-extra-virgin olive oil
- 1 Large Onion, chopped
- 5 Large Yukon Gold potatoes, peeled (Cut into 1/4-inch cubes)
- 1 Large Carrot, coarsely shredded
Instructions
- Melt cannabutter with the canna olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes.
- Stir in the cubed potatoes and shredded carrot, cooking until tender, about 15 minutes, stirring occasionally.
- Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.
Notes
Dish up and enjoy!