Corned Beef Hash
A hearty dish combining crispy potatoes, tender corned beef, and colorful vegetables. Perfect any time of day and easily topped with eggs for extra richness.
Equipment
- 1 large skillet for frying ingredients
- 1 knife for chopping vegetables and meat
Ingredients
- 2 cups cooked corned beef finely chopped
- 2 medium Yukon Gold potatoes about 1 lb, peeled and diced
- 1 medium onion diced
- 1 bell pepper any color, diced
- 2 tbsp olive oil or butter
- Salt and pepper to taste
- Optional: 2 eggs
Instructions
- Peel and dice the potatoes into small cubes; set aside.
- Chop the onion and bell pepper.
- Heat olive oil or butter in a large skillet over medium heat.
- Add diced potatoes to the skillet, season with salt and pepper, and cook until golden brown, about 10 to 15 minutes.
- Add the chopped onion and bell pepper to the skillet and sauté until the onion is translucent, about 3 to 5 minutes.
- Stir in the chopped corned beef and cook together for another 5 to 7 minutes until heated through.
- If using eggs, create wells in the hash and crack an egg into each well; cover the skillet until the egg whites are set but yolks remain runny, about 4 to 6 minutes.
Notes
- Use Yukon Gold potatoes for best texture and flavor.
- Serve topped with a fried or poached egg for added protein.
- Store leftovers in the refrigerator for up to 3 days.