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Delicious corned beef hash served in a skillet, garnished with herbs.

Corned Beef Hash

A heartwarming dish that transforms leftover corned beef and potatoes into a crispy, golden-brown masterpiece, perfect for breakfast or dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Dinner
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups chopped leftover corned beef Can substitute with pastrami or roast beef.
  • 2 cups diced, cooked potatoes Leftover mashed potatoes can work as well.
  • 1 medium diced onion Yellow or white onions preferred; shallots can be used for variation.
  • 1 medium bell pepper Substitute with jalapeño for a spicy kick.
  • 2 tablespoons olive oil Can use canola oil if preferred.
  • to taste salt Essential for seasoning.
  • to taste pepper Essential for enhancing flavors.
  • 2 eggs optional, for serving Serve sunny-side-up or poached on top.

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the diced onion and bell pepper; sauté until softened.
  3. Stir in the chopped corned beef and diced potatoes, cooking until heated through and crispy.
  4. Season with salt and pepper to taste.
  5. If desired, make wells in the mixture and crack an egg into each well, cooking until the eggs are set.
  6. Serve hot.

Notes

Avoid overcrowding your skillet to prevent steaming. Use cooled leftover ingredients to maintain texture. A cast-iron skillet is recommended for better heat retention.