Description

Corned Beef Hash is a savory, hearty dish made with tender corned beef, potatoes, onions, and bell peppers, all sautéed together for a flavorful breakfast or brunch option.

Ingredients

Scale

2 cups cooked corned beef, chopped or shredded
2 medium potatoes, peeled and diced
1 small onion, chopped
1 red bell pepper, chopped
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1/4 teaspoon salt (or to taste)
2 tablespoons fresh parsley, chopped (optional, for garnish)
2 large eggs (optional, for topping)

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Instructions

In a medium pot, boil the diced potatoes in salted water until fork-tender, about 10-12 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper. Sauté for 4-5 minutes, until the vegetables soften and become translucent.
Add the boiled potatoes to the skillet, and cook for 5-7 minutes, stirring occasionally, until they begin to brown and crisp up around the edges.
Stir in the corned beef, garlic powder, smoked paprika, salt, and black pepper. Cook for an additional 5 minutes, stirring often to combine all the ingredients and heat through.
If desired, in a separate pan, cook the eggs sunny-side-up or scrambled, and place them on top of the hash before serving.
Garnish with fresh parsley if desired, and serve hot with toast or as-is.

Notes

This dish is versatile – you can add other vegetables like green bell peppers or carrots for additional flavor and texture.
If you’re short on time, you can use pre-cooked or canned corned beef for a quicker meal.
For extra richness, top the hash with cheese (such as cheddar or Swiss) during the last few minutes of cooking to melt it into the hash.

Nutrition

Serving Size: 1 plate (without eggs)
Calories: 320
Sugar: 4g
Sodium: 800mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 18g
Cholesterol: 50mg