corned beef hash recipe
This hearty corned beef hash is an ideal breakfast or brunch dish, packed with savory flavors from the beef and vegetables. It’s crispy on the outside and tender on the inside, making it a filling meal to kickstart your day.
Equipment
- 1 large frying pan or skillet
- 1 spatula
- 1 cutting board
- 1 can opener if using canned corned beef
Ingredients
- 2 cups cooked corned beef, diced about 12 oz
- 2 cups potatoes, diced about 2 medium potatoes
- 1 cup onion, chopped about 1 medium onion
- 1 cup bell pepper, chopped about 1 medium bell pepper
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- fresh parsley, chopped for garnish, optional
Instructions
- Start by peeling and dicing the potatoes into small cubes. To speed up cooking, you can boil them for about 5 minutes until just tender, then drain.
- In a large frying pan or skillet, heat the vegetable oil over medium heat.
- Add the chopped onion and bell pepper to the skillet and sauté until soft and translucent, about 5 minutes.
- Add the diced cooked corned beef and potatoes to the skillet. Season with salt, black pepper, and garlic powder.
- Increase the heat to medium-high and cook for about 10 minutes, stirring occasionally, until the mixture is crispy and browned on the bottom. You may want to press down slightly with the spatula to help create a crust.
- Once browned, give it a final stir and remove from heat.
- Garnish with fresh parsley if desired, and serve hot.
Notes
You can substitute the potatoes with pre-cooked hash browns for a quicker preparation.
Feel free to add other vegetables such as zucchini or carrots for additional flavor and texture.
Serve with eggs on the side or on top for a complete breakfast experience.