Corned Beef Hash Stroganoff

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Corned Beef Hash Stroganoff

Yield 4

Author Harriett Sebastian

This meal, including the side dish, uses only a few ingredients to feed a family of four in 20 minutes.

Ingredients

• 1 tablespoon avocado oil
• 1 14-oz/397g can corned beef hash (can substitute a 12oz/340g can of corned beef)
• 1 tablespoon dehydrated onion flake
• 1 4-oz/113g can sliced mushrooms
• 8 oz/227g sour cream
• 4 slices bread, toasted

Sweet Peas

• 1 15-oz/425g can sweet peas
• 2 teaspoons butter
• 1/2 cup milk

Instructions

1. Heat oil in a skillet. Add corned beef hash and dehydrated onion flake. Fry over medium heat until any liquid has cooked off and hash begins to be a bit crispy.
2. Add mushrooms to pan and cook over medium-low heat for 3-4 minutes. Then, add sour cream over hash mixture (do not stir) and allow to heat through.
3. Remove skillet from heat. Gently stir mixture once or twice to semi-incorporate the sour cream. Serve over toast.

1. Add peas, butter and milk to a small saucepan. Bring to a slight boil. Simmer until heated through.