Corned Beef Hash
A hearty American dish combining crispy potatoes, tender corned beef, and sautéed vegetables, perfect for any meal and easily topped with eggs for added richness.
Equipment
- 1 skillet large
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. Chop the onion and bell pepper.
- Heat olive oil or butter in a large skillet over medium heat.
- Add the diced potatoes, season with salt and pepper, and cook until golden brown, about 10 to 15 minutes.
- Add the diced 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 mixture and crack an egg into each well. Cover the skillet and cook until whites are set but yolks remain runny, about 4 to 6 minutes.
Notes
- Use leftover corned beef for a quicker meal.
- Add different bell pepper colors for vibrant presentation.
- Store leftovers in an airtight container for up to 3 days.
- Top with cheese or hot sauce for extra flavor.