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Main Dishes - Meat Minneapolis Star Tribune
1/1/1900

CORNFIELD HASH

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Servings: 4 servings

Comments:
Delicious one dish meal! Serve with avocado slices topped with oil & vinegar for complete meal.

Ingredients:
2 cups cooked fresh corn cut from the cob (3 ears)
2 cups diced cooked ham
1 small onion, finely chopped
2/3 cup minced green pepper
2 medium potatoes, cooked, pared and cubed
1 large tomato, seeded & chopped
Freshly ground pepper, to taste
1/4 cup butter
1/2 cup shredded Cheddar cheese

Directions:
Combine corn, ham, onion, green pepper, potatoes, tomato and pepper in mixing bowl.

Melt butter in large skillet, add corn mixture and pat down evenly. Cook over medium heat about 5 minutes, or until bottom begins to brown. Using a wide spatula, turn hash, scraping up browned bits at bottom of skillet. Continue cooking about 5 minutes longer, loosening from pan frequently with spatula. Sprinkle with cheese and serve.

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