1. Place potatoes in a saucepan and add cold water to cover. Season water with salt. Bring to a boil over high heat; reduce heat and boil gently for about 10 minutes or until potatoes are just tender. Drain. 2. Meanwhile, heat oil over medium heat in a large nonstick skillet. Cook onion, stirring, for 5 minutes or until softened. Add red and yellow peppers, thyme, ¼ tsp (1 mL) salt and pepper to taste. Cook, stirring, for about 3 minutes or until peppers are softened. 3. Add drained potatoes and corned beef. Cook, stirring, for 5 to 10 minutes or until onions and potatoes start to brown. Stir in tomatoes and season with salt and pepper to taste. Serve garnished with chives.

Contemporary Stovetop Hash

Ingredients

Directions

Cuts Used in This Recipe

Brisket