Marine Corps Style Corned Beef Hash

• 2 cups Peeled And Cubed Potatoed (1/4-inch Cube)
• 1/4 cups Salt (for Boiling The Potatoes)
• 1 Tablespoon Butter
• 1 cup Chopped Onion
• 1 clove Garlic, Micro-planed
• 2 cups Shredded, Cooked Corned Beef
• 2 cups Ketchup
• 1 teaspoon Tabasco Sauce (or To Taste)
• Kosher Or Sea Salt, To Taste
• Freshly Ground Black Pepper, To Taste

1. 1.
2. Place the cubed potatoes in a large pot, fill the pot with water and add 1/4 cup salt.
3. Boil the potatoes over high heat until they are just tender, drain and set aside.
4. 2.
5. Melt the butter in a saute pan over medium heat and then saute the chopped onions and chopped garlic until they are translucent; DO NOT allow the garlic to brown.
6. 3.
7. Pre-heat the oven to 325 degrees F.
8. 4.
9. In a large casserole dish combine the shredded corned beef, the cubed potatoes, the ketchup, Tabasco, chopped onions and garlic; mix until all the ingredients are evenly distributed and adjust seasoning.
10. 5.
11. Place hash mixture in oven and bake for 30-45 minutes or until heated thoroughly.
12. Serve accompanied by fried eggs and toast for breakfast or with fried cabbage or coleslaw for dinner.

salt, butter, onion, clove garlic, beef, ketchup, tabasco sauce, kosher, freshly ground black pepper

Taken from tastykitchen.com/recipes/main-courses/marine-corps-style-corned-beef-hash/ (may not work)