Corned Beef Hash

Crisp diced potatoes, tender cooked corned beef, onion, and bell pepper browned in butter for a hearty skillet breakfast.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds potatoes
• 12 ounces cooked corned beef
• 1 medium yellow onion
• 1 medium bell pepper
• 3 tablespoons butter
• 2 tablespoons fresh parsley
• 0.25 teaspoon black pepper
• 0.25 teaspoon salt

Cooking instructions

1. Peel the potatoes if desired and cut them into 1/2-inch cubes. Dice the onion and bell pepper, chop the corned beef into small pieces, and chop the parsley. (about 10 min)
2. Place the potatoes in a large skillet and cover with water. Bring to a boil over medium-high heat, cook for 5 minutes until just tender, then drain well and pat dry. (about 5 min) — Boiling
3. Wipe out the skillet and melt the butter over medium heat. Add the onion and bell pepper; cook for 4 minutes until slightly softened. (about 4 min) — Medium heat
4. Add the potatoes in an even layer. Cook undisturbed for 5 minutes, then stir and continue cooking for 5 to 7 minutes, stirring occasionally, until browned and crisp. (about 10 min) — Medium heat
5. Stir in the cooked corned beef, salt, and black pepper. Cook for 3 to 4 minutes until the beef is heated through and the hash is browned. For food safety, reheat leftovers to 165°F. (about 4 min) — Medium heat
6. Remove from the heat, fold in the parsley, and serve hot. (about 1 min)