A Note Before You Start
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
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.