Cheesy Potato & Corned Beef Hash

Cheesy Potato & Corned Beef Hash

Total preparation and cooking time: 20 minutes

1 package Betty Crocker Hash Brown Potatoes
4 cups very hot water
1-1/2 teaspoons salt
2 tablespoons butter or margarine
1-1/2 cups frozen onion and bell pepper strips
1/4 teaspoon pepper
2 cups coarsely chopped fully cooked corned beef brisket (about 12 ounces)
1 cup shredded Cheddar cheese (4 ounces)
2 tablespoons chopped fresh parsley

Cover potatoes with very hot water in 2-1/2 quart bowl. Stir in salt. Let stand
uncovered 5 to 8 minutes; drain thoroughly.

Melt butter in 12-inch skillet over medium-high heat. Stir in onion and bell
pepper strips; cook about 2 minutes, stirring constantly, until soft.

Stir in potatoes; spread firmly and evenly in skillet. Sprinkle with pepper.
Cook uncovered without turning or stirring, 3 to 7 minutes or until bottom is
brown. Sprinkle with corned beef and cheese; press firmly. Turn with pancake
turner. Cook 1 minute longer without stirring. Sprinkle with parsley.
Makes 4 servings