Description
This corned beef hash is a comfort dish packed with rich flavors. It’s simple to prepare with diced potatoes, bell peppers, and savory corned beef, making it an excellent choice for a quick and satisfying meal.
Ingredients
Scale
- 1 pound yukon gold potatoes, diced into ½-inch pieces
- fine sea salt
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 small red bell pepper, diced
- 4 cloves garlic, minced
- 2 cups cooked corned beef, diced (about ½-inch pieces)
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon smoked paprika
- optional toppings: fried or poached eggs, chopped fresh parsley and/or scallions, whole-grain dijon mustard, hot sauce
Instructions
- In a saucepan, add diced potatoes and cover with cold water, seasoning generously with salt. Bring to a boil, then reduce heat and simmer for 5–6 minutes until barely tender. Drain and let steam-dry for a minute.
- In a large skillet, melt butter and olive oil over medium heat.
- Add onion and red bell pepper, cooking for 5–6 minutes until softened. Stir in garlic and cook for an additional 2 minutes until fragrant.
- Combine parboiled potatoes and diced corned beef in the skillet. Season with black pepper and smoked paprika, then press into an even layer.
- Cook undisturbed for 4–5 minutes until a golden crust forms. Flip sections gently and press down, repeating for 15–20 minutes until browned and crispy.
- Taste and season with additional salt and pepper if needed. Serve hot with optional toppings.
Notes
Feel free to customize the hash with your favorite vegetables or spices.
For added flavor, consider garnishing with fresh herbs or a spicy condiment.
This dish is excellent for leftovers and can be easily reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg