Description
This Corned Beef Hash is a flavorful and satisfying dish made with leftover corned beef, crispy potatoes, sweet bell peppers, and onions, all topped with a perfectly cooked egg. It’s an ideal choice for a hearty breakfast or brunch.
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 large eggs (optional, for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Gather all your ingredients to make the cooking process easier.
- Dice the cooked corned beef into small, bite-sized pieces.
- Peel and dice the potatoes into small cubes, about ½ inch in size.
- Finely chop the onion and dice the red bell pepper.
- Measure out your olive oil or butter, garlic powder, paprika, salt, and pepper.
- In a large skillet, heat the olive oil or butter over medium heat.
- Once hot, add the diced potatoes to the skillet, spreading them out in an even layer. Cook undisturbed for about 5-7 minutes.
- Stir the potatoes to flip them over and continue cooking for another 5-7 minutes until golden brown on all sides.
- Add the chopped onion and red bell pepper to the skillet, stirring to combine. Cook for an additional 3-4 minutes until softened.
- Add the diced corned beef to the skillet, stirring to combine with the potatoes and vegetables.
- Sprinkle the garlic powder, paprika, salt, and pepper over the mixture, stirring well to distribute the spices.
- Cook the corned beef hash for another 5-7 minutes, stirring occasionally until heated through.
- If serving with eggs, cook them to your preference (fried, poached, or scrambled).
- For fried eggs, heat a small non-stick skillet over medium heat, add butter or oil, and cook the eggs until the whites are set but yolks are runny, about 3-4 minutes.
- For poached eggs, bring a pot of water to a gentle simmer, crack each egg into a small bowl, and gently slide into the water. Cook for about 3-4 minutes until the whites are set.
- Plate the corned beef hash, topping each serving with a fried or poached egg.
- Garnish with freshly chopped parsley for added color and freshness.
Notes
- Corned beef hash is delicious on its own but can be served with toast or biscuits for a heartier meal.
- For added heat, consider serving with hot sauce or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes