Corned Beef Hash
This corned beef hash is the best way to make any leftover corned beef and cabbage exciting again - but for breakfast!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons extra-virgin olive oil
- 2 cups diced cooked corned beef
- 2 cups diced cooked potatoes (I'm using Yukon gold)
- 1 yellow onion (diced)
- 1 green bell pepper (diced)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons roughly chopped fresh parsley
- Optional: poached eggs or fried eggs to top on the hash
Instructions
- 1
In a large cast-iron skillet, heat the olive oil over medium-high heat and add the onions and bell pepper. Saute for 3 to 4 minutes, until the onion is translucent and softened.
- 2
Add the corned beef, and potatoes, and stir everything together. Then use a spatula to press down and flatten the ingredients in the pan. Cook for 3 to 4 minutes without stirring so that the bottom gets crispy and browned.
- 3
Use a spatula to flip the hash over and cook the other side for another couple of minutes. Stir in the parsley, salt, and pepper.
- 4
Enjoy plain or serve with poached eggs or fried eggs on top.