This beloved dish combines the robust flavors of corned beef with crispy potatoes and onions, making it a perfect choice for breakfast or brunch.
Ingredients
Scale:
2 cups cooked corned beef, diced
2 cups potatoes, peeled and diced (about 2 medium potatoes)
1 cup onion, finely chopped
1 cup bell pepper, diced (optional)
2 tablespoons vegetable oil or butter
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon paprika (optional)
Fresh parsley, chopped (for garnish)
Eggs (fried or poached, optional)
Instructions
Prepare the Potatoes: If you have leftover cooked potatoes, you can skip this step. Otherwise, peel and dice the potatoes into small cubes. Boil them in salted water for about 10 minutes, or until fork-tender. Drain and set aside.
Cook the Onions and Peppers: In a large skillet, heat the vegetable oil or butter over medium heat. Add the chopped onion and bell pepper (if using) and sauté for about 5 minutes, or until they start to soften and become translucent.
Add the Potatoes: Stir in the cooked potatoes. Season with salt, pepper, garlic powder, and paprika. Cook for about 5 minutes, allowing the potatoes to get a little crispy, stirring occasionally.
Incorporate the Corned Beef: Add the diced corned beef to the skillet. Mix well, pressing the mixture down slightly with a spatula. Continue to cook for another 5-7 minutes, or until the hash is golden brown and crispy on the bottom.
Flip and Finish: If you want the other side crispy, gently flip the hash using a large spatula. Cook for an additional 5 minutes.
Serve: Top with fried or poached eggs if desired, and garnish with fresh parsley before serving.
