Corned Beef Hash

I made this last night for an easy dinner, and it turned out amazing. Seriously, if you have some left over corned beef, you've got to try this! (Yay for St. Patty's Day sales!)

This is probably good for 3 people, so you can adjust more or less of things depending on how many you're trying to serve. Here's what you'll need:

fresh garlic
onion
red potatoes
tomatoes (canned or fresh)
corned beef
a little cooking oil

For starters, I peeled about 9 cloves of garlic. I know that sounds like a lot, but as they simmer in the oil, they get soft and sweet. Once the cloves are peeled, dice them and put them in a large skillet with a large dollup (3-4 tbs) of oil. Dice one or two onions and throw it in with the garlic. Leave the skillet uncovered and just let them simmer together for a while, until they become really fragrant (maybe 5 minutes.)

Next, dice two large red potatoes and add them to the skillet along with some diced tomatoes. I actually used a can of "Mexican stewed tomatoes" because I didn't have any fresh tomatoes, and this turned out great. So if you're using fresh tomatoes, I'd recommend adding a little bit of cumin and chili powder and maybe some red pepper--and maybe a little water (1/4 cup or so). The canned tomatoes would have a bit more liquid in them than the fresh ones. Let these simmer together, covered, about 10-15 minutes, until the potatoes are pretty soft. Stir it occasionally, but don't worry if it starts to look a little on the dry side, the meat will add some liquid.

Chop/shred the amount of corned beef that you want to add, and add that to the skillet. Let it all simmer together another 5-7 minutes, stirring occasionally... and then enjoy!