Corned Beef & Vegetable Skillet Dinner

September 29, 2010 by

We refer to this meal as “corned beef hash casserole,” since the meal is much like a hearty hash. The official name came from the carton of Hormel corned beef we picked up at Sam’s. It’s a filling meal and rarely leaves us with any leftovers.

Ingredients

  • Corned Beef & Vegetable Skillet Dinner ½ cup chopped onion
  • 2 Tbsp margarine or butter
  • 1 bag frozen cubed Potatoes O’Brien
  • 2 (12 oz) cans corned beef, cubed
  • 1 (10 oz) package frozen mixed vegetables, thawed & drained
  • ½ tsp black pepper

Directions

  1. If necessary, microwave frozen mixed vegetables about 3 minutes to thaw.
  2. Spray large skillet with non-stick cooking spray.
  3. Saute the onion in margarine or butter until tender.
  4. Stir in Potatoes O’Brien.
  5. Cook, stirring occasionally until potatoes are golden brown.
  6. Add corned beef, vegetables and pepper.
  7. Cook until thoroughly heated.

Variations

  • Substitute any frozen vegetables you like if mixed vegetables aren’t to your taste. . A bag of peas and carrots would work just as well.
  • If you don’t have a bag of Potatoes O’Brien on hand, use regular cubed hash browns. Just double the onion and add a ½ cup to a cup of chopped green or red pepper. Saute the onion and peppers before adding the hash browns to the pan.
  • Sprinkle individual servings with shredded cheese, if desired. We especially like the dish with Swiss cheese sprinkled on top.

Time Required: 20 minutes

Servings: 6

Filed under Casseroles, Main Dish Tagged with ,