Description
This Corned Beef Hash is a comforting breakfast or brunch dish made with leftover corned beef, tender potatoes, sautéed onions, and sweet bell peppers, all seasoned to perfection. Topped with eggs, its a hearty meal thats sure to satisfy.
Ingredients
Scale
- 2 cups cooked corned beef, diced
- 2 cups potatoes, peeled and diced
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 2 tablespoons olive oil or butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- 4 eggs (optional, for serving)
Instructions
- Gather all your ingredients and prep them: dice the corned beef, peel and cube the potatoes, chop the onion, and dice the red bell pepper.
- In a large skillet, heat the olive oil or butter over medium heat.
- Add the diced potatoes to the skillet, spreading them out in an even layer. Season with salt and pepper.
- Cook the potatoes for about 10-15 minutes, stirring occasionally, until fork-tender and starting to brown.
- Push the potatoes to one side of the skillet and add the chopped onion and diced red bell pepper to the cleared space. Sauté for about 5 minutes until softened.
- Stir the onions and bell peppers into the potatoes, mixing well.
- Sprinkle the garlic powder and paprika over the mixture and stir to combine.
- Add the diced corned beef to the skillet and gently fold it into the potato and vegetable mixture.
- Cook everything together for an additional 5-7 minutes, allowing the corned beef to heat through and the flavors to meld. For extra crispiness, let it sit without stirring for a minute or two.
- Taste and adjust seasoning if necessary.
- If serving with eggs, cook them to your preference (fried, poached, or scrambled).
- Serve the corned beef hash hot from the skillet, topped with eggs if desired, and garnish with fresh parsley.
Notes
- For a spicier kick, consider adding some diced jalapeños or a dash of hot sauce.
- This dish is versatile; feel free to add other vegetables like spinach or mushrooms based on your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes