Ingredients
Main Ingredients
- 2-3 cups leftover corned beef, chopped
- 2-3 cups russet potatoes, peeled and diced
- ½ cup onion, finely chopped
- 1 bell pepper, chopped
- 3 tablespoons butter
- Salt & pepper, to taste
Optional
- 4-6 eggs (cooked as desired)
Instructions
- Boil Potatoes: Add the diced potatoes to a pot and cover with water. Place the pot on the stovetop and bring to a boil. Cook the potatoes for 7-8 minutes or until they are fork-tender depending on their size. Once cooked, drain the potatoes thoroughly.
- Sauté Vegetables: Heat butter in a large skillet over medium-high heat until melted. Add the finely chopped onion and chopped bell pepper to the skillet and cook for 4-5 minutes until they start to become tender.
- Cook Corned Beef Hash: Add the cooked potatoes and chopped leftover corned beef to the skillet with the vegetables. Stir everything to coat in butter. Continue to cook for 10-15 minutes, stirring occasionally, until the mixture is browned and crispy. Season with salt and pepper to taste.
- Prepare Eggs (Optional): While the hash is cooking, prepare eggs in a separate pan as desired. For scrambled eggs, stir them into the hash just before they are fully cooked to combine flavors. Alternatively, top each serving of hash with fried eggs.
Notes
- Use leftover corned beef for best flavor and texture in the hash.
- Adjust potato size for quicker or slower cooking; smaller cubes cook faster.
- Butter can be substituted with oil for a different flavor.
- Leftover hash can be refrigerated and reheated for a quick meal.
- Adding fresh herbs like parsley can enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
