Country Corned Beef Hash

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Ingredients

• 2 large russet potatoes, peeled, cut into 1/2-inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons butter
• 1 large onion, chopped
• 8 ounces corned beef, finely chopped
• 1 tablespoon horseradish, drained
• 1/4 cup whipping cream
• Fresh sage, optional for garnish

Directions

• 1
  Place potatoes in 10-inch skillet. Cover potatoes with water. Bring to a boil over high heat. Reduce heat to low; simmer about 6 minutes. (Potatoes will be firm.) Drain potatoes in colander; sprinkle with salt and black pepper.
• 2
  Wipe skillet with paper towel. Add butter and onion; cook and stir over medium-high heat 5 minutes.
• 3
  Stir in chopped corned beef, horseradish and potatoes; mix well. Press down mixture with spatula to flatten into compact layer.
• 4
  Reduce heat to low. Drizzle cream evenly over mixture. Cook, uncovered, for 10 to 15 minutes. Turn mixture with spatula; pat down and continue cooking until bottom is well browned, 10 to 15 minutes. Serve immediately with poached eggs, tomato wedges and toast, if desired. Garnish with fresh sage, if desired.