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Corned Beef Hash

Prep Time:

Cook Time:

30 min

Serves:

6-8

Category:

Entree

Author:

Jodi Hoffmann

45 min

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spatula
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About the Recipe

lemon
lemon
whisk

I didn’t find a recipe that ‘wowed’ me so I took the best parts of a few recipes I researched to come up with this one; which got the Mr’s ok!

Ingredients

3 cups of cooked corned beef cut into small dice (or shredded; your choice)

3 Russet potatoes peeled, and diced approximately ⅓” dice 

1 medium sweet onion diced

½ of a yellow pepper diced

½ of an orange pepper diced (I used both for color but a whole yellow or orange pepper would be fine.)

1 TBSP of olive oil

2 TBSP of canola oil or light olive oil

1 tsp of salt

1 tsp of finely chopped fresh rosemary

½ tsp of ground pepper

½ tsp of garlic powder

Frying Pan
cupcake
cupcake

Preparation

Step 1: Place the diced potatoes in a saucepan and cover with cold water.  Bring to a boil, and simmer until just tender, about 10 minutes.  Drain and set aside.


Step 2:  Heat the olive oil in a saute pan and add the onions and the peppers.  Season with the salt, pepper, and garlic powder, & rosemary.  Saute until the onions are translucent.  Add them to the potatoes and add the corned beef and mix gently.  

  

Step 3:  Add 1 TBSP of canola oil to the saute pan and heat on medium heat.  Add the hash to the pan, and spread it out evenly.  Saute for 7 minutes without stirring if you want a crust to develop.  Brush the remaining 1 TBSP of canola oil on the top.  With a spatula gently flip portions of the hash and allow the flip side to crisp up, cooking for another 5 minutes. 

hand mixer

Buon Appetito!

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