Corned Beef Hash

Simple, flavorful Corned Beef Hash - made with potatoes, onions, green peppers, and corned beef. This classic comfort dish is a breakfast staple that's delicious all on its own or topped with fried eggs!

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Prep Time: 15

Cook Time: 15

Servings:

Calories: 395kcal

Author: Cathy Trochelman

Ingredients

1 pound potatoes about 3 cups peeled and chopped
2 Tablespoons butter
2 Tablespoons olive oil
1 cup yellow onion chopped
1/2 cup green pepper chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 pound corned beef chopped
4 eggs fried, optional

Instructions

In a large pot, bring 1 quart of water to a boil.
Peel and chop the potatoes into small, bite sized pieces (about 1/2 inch.) Place them in the boiling water and boil 3-5 minutes, until just fork tender. Drain and set aside.
In a large skillet, heat the butter and olive oil over medium heat. Add the onion, green pepper, and half of the salt & pepper. Sauté until tender, about 5 minutes.
Add the potatoes and the remaining salt & pepper to the skillet. Spread the mixture into an even layer and sauté until potatoes are browned on one side, then flip and cook to brown the other side.
Add the chopped corned beef to the skillet; stir and sauté until heated through.
Garnish with fresh parsley. Top with fried eggs (optional.)

Notes

Low Carb Instructions:

Use turnips instead of potatoes for an easy & delicious low carb corned beef hash. Simply peel, chop, and boil the turnips as you would the potatoes, then follow the recipe exactly. Turnips add a bit of extra flavor to the hash, and I actually prefer them to potatoes!

Storing & Reheating:

Leftover corned beef hash can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, add 1 Tablespoon butter or olive oil to a skillet and heat to medium. Add hash and heat 5-10 minutes, until warm.

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