1 pkg. Shredded Hash Brown Potatoes
½ lb. Corned Beef (sliced thin from the grocer’s deli)
6 Slices Bacon (cooked & chopped)
1 Red Bell Pepper (diced)
1 Bunch Scallions (green part only, diced)
6 Tbsp. Salted Butter (melted)
½ tsp. Kosher Salt
½ tsp Black Pepper
4 oz. Cheddar Jack Cheese (shredded)
1. Put your sliced corned beef on the cutting board and chop the meat into small pieces. Set aside.
2. In a large bowl, combine your potatoes, bell peppers, scallions, salt and pepper then toss with your hands to mix. Pour the melted butter over the top and toss again. Finally add the bacon & corned beef and toss one more time.
3. Heat a large non-stick skillet over medium heat for 3 minutes then add the entire mixture to the pan and spread evenly. Press down lightly then cook for about 8 minutes until bottom gets nice and crusty. Get two large, equal sized flat plates and slide the mixture off the skillet onto one of those plates. Use cooking spray to lightly coat the bottom of the other plate then lay it over the top (face down) on top of the browns then flip it over. Now slide the mixture back into the skillet to cook the other side for the same amount of time. As soon as you put the pan back on the stovetop, add your shredded cheese so it can melt while cooking that side.
4.After it’s done, slide the browns over a large plate and serve in wedges.
Cook’s Note: Optional toppings could include sour cream or jalapeno or ketchup.