Corned Beef Hash
This corned beef hash is the best way to make any leftover corned beef and cabbage exciting again - but for breakfast!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: Irish
Keyword: Corned Beef, Corned Beef Hash
Servings: 4 servings
- 2 tablespoons extra-virgin olive oil
- 2 cups diced cooked corned beef
- 2 cups diced cooked potatoes (I'm using Yukon gold)
- 1 yellow onion diced
- 1 green bell pepper diced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons roughly chopped fresh parsley
- Optional: poached eggs or fried eggs to top on the hash
In a large cast-iron skillet, heat the olive oil over medium-high heat and add the onions and bell pepper. Saute for 3 to 4 minutes, until the onion is translucent and softened.
Add the corned beef, and potatoes, and stir everything together. Then use a spatula to press down and flatten the ingredients in the pan. Cook for 3 to 4 minutes without stirring so that the bottom gets crispy and browned.
Use a spatula to flip the hash over and cook the other side for another couple of minutes. Stir in the parsley, salt, and pepper.
Enjoy plain or serve with poached eggs or fried eggs on top.
- If you have other cooked meat readily available, feel free to substitute the corn beef with it!
Calories: 379kcal | Carbohydrates: 27g | Protein: 34g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 1125mg | Potassium: 653mg | Fiber: 4g | Sugar: 3g | Vitamin A: 669IU | Vitamin C: 53mg | Calcium: 97mg | Iron: 4mg