Cooking with Austin-Episode 2: Corned Beef Hash

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For each issue of the Clarion Newspaper the food editor will be inviting a guest to cook a meal with him. For Episode 2 Austin invited Clarion staff writer Brandi Mendez into the kitchen to cook up some tasty corned beef hash. Great to make after your St. Patrick's Day celebration if you have some leftover corned beef. Corned Beef Hash (serves about 4) What You need: 4 russet potatoes 6 green onions 2 red bell peppers 1 white onion 3-4 cloves of garlic 1/4 cup parsley salt & pepper extra virgin olive oil eggs (optional for the end) 1 pan First thing you are going to want to do is prepare all your ingredients. Peel the potatoes and chop, dice and mince the veggies accordingly. Add some extra virgin olive oil to the pan and once it is hot add the potatoes and a little of salt. Cook the potatoes for about 10-15 minutes or until they reach a desirable level. Be sure not to over cook them as they will become too soft. When the potatoes are almost cooked, add a little more olive oil, the red peppers the white onion and the garlic. Cook for about 5 minutes. Add the rest of your vegetables (green onions and parsley), more salt and some black pepper. Cook for about 5 more minutes, stirring to evenly heat. Let the combined items heat evenly and turn the heat to low. Serve on a plate and top with a fried egg if you'd like.