I love to serve this corned beef hash 
topped with poached eggs
first thing in the morning 

along with slices of fresh fruit 
and mugs of steaming-hot coffee...
Servings: (4)
Prep: 5 Mins. |
Cook: 10 Mins.

A delicious method in 
which to use leftover 
corned beef!

Posted by Sandra


1/2 tablespoon unsalted butter
1/2 tablespoon vegetable oil
½ red onion, diced
½ red bell pepper, diced
1 garlic clove, minced
½ cup precooked corned beef, cut into ½” cubes
2 par-baked russet potatoes,* skins removed, and cut into ½” cubes
¼ teaspoon freshly ground pepper
1 teaspoon dried parsley flakes


Heat the butter and vegetable oil in a large skillet over medium-high heat. Add the onions, and bell peppers; sautéing until the onions are translucent, about 5 minutes. Add the garlic and continue to sauté  for 30 seconds. Toss in the par-baked potatoes, corn beef, ground pepper, and parsley. Gently fold to combine, and continue to cook, until the potatoes are crispy golden brown and tender. ~ Enjoy!


*Tip: I par-bake the potatoes in the microwave for 4 minutes on high after piercing them so preparing this recipe is a breeze.

1 comment:

sandra said...

This is a quick and easy hash recipe that I often used to make at fish camp.


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