Updated Thursday, May 8th, 2003
Yield: 4 to 5 servings
Heat the butter or oil in a large cast-iron skillet. Add the onion and saute over medium heat for 7 minutes. Stir in the potatoes and corned beef. Add salt and pepper to taste, then mash the mixture down gently -- not too much -- with a potato masher or fork. Sprinkle the cream over the top. Leave on the heat for another minute or two, then transfer to the oven and bake for 30 minutes.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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