|1||large yellow onion, coarsely chopped|
|1||Pound(lb)||frozen hash brown potatoes|
|20||Ounce(oz)||frozen broccoli, chopped and unthawed|
|8||Ounce(oz)||corned beef, coarsely chopped|
|1/2||Cup(c)||heavy cream (optional)|
Heat the oil in a deep 12 inch skillet over moderate heat for 1 minute, Add the onion and saute, stirring frequently, until tender, about 5 minutes. Add the potatoes and saute, 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 a spatula, flatten the hash, then top with the cream, if desired. Cook, uncovered, for 5 minutes, or until the bottom is browned and crusty.