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Ingredients
1/3 Cup vegetable oil
1 Large yellow onion, coarsely chopped
1 Pound frozen hash brown potatoes
2 (10 oz) Packages frozen chopped broccoli, unthawed
3 Cups corned beef, coarsely chopped
1 Tablespoon Worcestershire sauce
1/4 Teaspoon black pepper
1/2 Cup heavy cream or half & half, optional
Instructions
Heat the oil in a deep 12� skillet over moderate heat for 1 minute. Add the onion and saut�, stirring frequently, until tender, about 5 minutes. Add the potatoes and saut�, stirring frequently, until they begin to brown, about 10 minutes. Meanwhile, cook the broccoli according to package directions; drain but do not season. Stir the corned beef, broccoli, Worcestershire sauce, and pepper into the skillet. Cover and cook for 10 minutes, stirring occasionally. Using the spatula, flatten the hash then top with the cream if desired. Cook, uncovered, for 5 minutes or until the bottom is browned and crusty.