Description
Enjoy the irresistible flavors of Corned Beef Hash made with tender potatoes, sweet bell peppers, and robust corned beef. This dish is perfect for a quick dinner or a hearty breakfast, offering both comfort and satisfaction in every bite.
Ingredients
Scale
- 1 pound yukon gold potatoes, diced into ½-inch pieces
- fine sea salt
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 small red bell pepper, diced
- 4 cloves garlic, minced
- 2 cups cooked corned beef, diced (about ½-inch pieces)
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon smoked paprika
- optional toppings: fried or poached eggs, chopped fresh parsley and/or scallions, whole-grain dijon mustard, hot sauce
Instructions
- Place diced potatoes in a saucepan and cover with cold water by 1 inch. Season with salt, bring to a boil, and simmer for 5–6 minutes until tender. Drain and set aside.
- In a large skillet, melt butter and olive oil over medium heat.
- Add the onion and red bell pepper, cooking for 5–6 minutes until softened. Include garlic and cook for 2 more minutes.
- Stir in parboiled potatoes and diced corned beef, season with black pepper and smoked paprika, and mix well before pressing into an even layer.
- Cook undisturbed for 4–5 minutes until a golden crust forms on the bottom. Flip sections of hash, pressing into even layers and repeating 2–3 more times until browned and crispy.
- Taste and adjust seasoning as needed. Garnish with herbs if desired, and enjoy with eggs or toppings.
Notes
For extra crunch, ensure the hash is cooked undisturbed to form a crust.
Feel free to customize toppings according to your taste preferences.
This hash can be served as a hearty breakfast or a comforting dinner.
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 2g
- Sodium: 990mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg