Corned Beef Hash with California Avocado and Herbs - California Avocados
Put those St. Patrick’s Day leftovers to use with this easy hash recipe.
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Cooking tools:
- Microwave
- Skillet
- Cutting board
- Chef's knife
- Dish
- Measuring cup
- Measuring spoon
- Spatula
- Mixing bowl
- Paring knife
- Spoon
- Plate
- Colander
- Peeler
Ingredients
- 3/4 lbs. red potatoes, cut into 1/2-inch dice
- 2 tbsp. avocado oil, plus more as needed
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- Kosher salt
- Small pinch of crushed red pepper flakes (optional)
- 2 cups cubed (or shredded) cooked corned beef
- Freshly ground black pepper
- 1 ripe California Avocado, peeled, pitted and cubed
- 1 1/2 tsp. red wine vinegar
- Italian parsley leaves, for serving
- Finely chopped chives, for serving
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