Corned Beef Hash
Hash is one of the best things that can happen to leftover corned beef. Hearty enough for dinner, it also makes for a delicious, comforting breakfast.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 3/4 cup diced white or yellow onion
- 1/2 cup diced green bell pepper
- 1/2 teaspoon minced garlic
- 2 cups cooked chopped Yukon gold or red potatoes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt plus additional to taste
- Freshly ground black pepper to taste
- 2-1/2 cups cooked chopped corned beef
- 4 eggs prepared, (fried or poached)
- 1 tablespoon chopped fresh parsley
Instructions
- Coat a 10" skillet with 2 tablespoons olive oil and place over medium heat. Add diced onion and bell pepper. Cook, stirring occasionally, for about 4 or 5 minutes or until onion and bell pepper have softened. Add minced garlic and cook, stirring, for another minute. Add the cooked, chopped potatoes. Season the mixture with 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and pepper to taste. Cook for another 4 to 5 minutes, until potato has lightly browned. Add chopped corned beef and cook just till corned beef has warmed, about 2 minutes. Press down on the hash with a spatula or wooden spoon to flatten down into the pan. Taste and season with additional salt and pepper, if desired. Remove from heat and set pan aside.
- Cook eggs as desired. Serve a cooked egg over each individual portion of hash.