Description
A hearty and flavorful recipe for Leftover Corned Beef Hash, perfect for a satisfying breakfast meal. This dish combines tender corned beef with crispy potatoes, onions, and bell peppers, all cooked to perfection in a skillet. Top it off with fresh parsley and fried eggs for a delicious morning treat.
Ingredients
Scale
Corned Beef Hash:
- 2 cups cooked corned beef (chopped)
- 2 cups cooked potatoes (diced)
- 1 small onion (finely chopped)
- 1 small green bell pepper (diced, optional)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
- Fried eggs for serving (optional)
Instructions
- In a large skillet over medium heat, melt the butter with the olive oil. Add the chopped onion and bell pepper, and cook for about 3 to 4 minutes until softened.
- Stir in the diced potatoes and cook for another 5 minutes, stirring occasionally, until they start to crisp up.
- Add the chopped corned beef and garlic powder, and season with salt and pepper to taste.
- Press the mixture down with a spatula and cook without stirring for about 5 minutes to let the bottom get crispy and golden.
- Flip sections of the hash over and cook for another 5 minutes until heated through and nicely browned.
- Garnish with chopped fresh parsley and top with fried eggs if desired. Serve hot.
Notes
- If your potatoes are unseasoned, add extra salt and pepper to taste.
- This recipe works great with leftover boiled or roasted potatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American, Irish
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg
