Ingredients

The following ingredients have 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

Instruction

  • 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.