Corned Beef Hash
Prep Time: 20 minutes | Cook Time: 25 – 35 minutes | Total Time: 55 minutes | Serves: 4 – 6
If you’ve read any of my posts, you know I love to add a little flair to some classics. However, with this dish, I wanted the few simple ingredients to shine on their own. The seasonings that are listed in the ingredients are the undertones that put the spotlight on the main ingredients: corned beef, potato, onion, and bell pepper.
Corned Beef Hash. Get the images of a (questionable) canned mixture on a grocery store shelf out of your mind. This is a flavorful, hearty breakfast (or dinner!) dish that’s easy and filling.
Your corned beef can be sliced to your preference of thickness by your deli or you can find a “roast” and shred it, or make your own corned beef! My husband made some a long time ago. I remember it was very good, so if you’re up to making your own, I’m sure there are reliable recipes online. I generally ask my deli to slice mine slightly thicker than “sandwich sliced.” Sometimes I will pick up the prepacked, sliced corned beef when it’s a late-night shopping trip and the deli is closed.
Some corned beef are moister than others and that’s okay. As the corned beef cooks, any moisture will evaporate, leaving you with an ideal drier corned beef dish.
Okay, an amendment to my first statements… I have to admit that while my fingers are typing away, my brain is concocting a wilder version of the classic hash. More to come. Do I have your curiosity piqued?
More hearty breakfast ideas… Green Shakshuka, Strammer Max, Copycat First Watch Farmhouse Hash
Enjoy!
Corned Beef Hash
Ingredients
- 2 tablespoons extra-virgin olive oil, or olive oil
- 2 pounds Russet potatoes, scrubbed, peeled, and cut into 3/4" cubes
- 1 cup onion, diced
- 1 bell pepper, diced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sweet paprika
- Fine sea salt, or kosher salt, to taste
- Freshly-cracked black pepper, to taste
- 1 1/2 pounds corned beef, sliced or chopped, see Notes
- 2 tablespoons Italian parsley, chopped
- Hot sauce, optional
Instructions
- In a shallow nonstick pan/skillet, heat the oil over medium heat. Once hot, add the potatoes, onion, and bell pepper. Stir. Add the garlic powder and paprika. Season with salt and pepper to taste. Place a lid slightly ajar on the pan. Cook, stirring often, until the potato is almost cooked through.
- Add the corned beef and stir to combine. Increase the heat to medium-high. Stir every couple of minutes, allowing the corned beef to brown and create some crispy bits, for any moisture to evaporate, and the potatoes to finish cooking. Taste and adjust any seasonings as desired.
- Add the parsley and stir. Serve very warm with scrambled or fried eggs for an added protein.
0 Comments