This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Corned Beef Hash

2 cups cooked red-skin potatoes, roughly chopped
2 cups finely chopped corned beef deli meat
¼ cup chicken broth
1 tablespoon finely chopped parsley
1 tablespoon whole grain mustard
¼ teaspoon dried thyme
1 small yellow onion, grated
1 clove garlic, minced
freshly grated nutmeg to taste
freshly ground black pepper to taste
4 tablespoons unsalted butter

Heat oven to 350°.

Coarsely mash half the potatoes in a large bowl. Add in the remaining potatoes, corned beef, chicken broth, parsley, mustard, thyme, onion, garlic, nutmeg and pepper.

In an iron skillet, melt the butter over medium heat. Add the corned beef mixture, and stir until it starts to crisp.

Bake in the oven until it's crispy around edges and lightly browned on top.