Corned Beef Hash

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Corned Beef Hash

I adore having eggs and corned beef hash for brunch or breakfast. It’s even healthier when you add chopped vegetables!

Crustacean Vegetable Hash

Chopped vegetables and meat are combined with potatoes to make corned beef hash, which is cooked in a skillet over the stove. You can add almost anything to this dinner, so it’s a perfect use for any leftover meat or vegetables. One of the most well-liked hash recipes is corned beef hash, which is also a fantastic way to use leftover corned meat. Asparagus-Pancetta Potato Hash and Sweet Potato Chicken Hash with Eggs are two more of my favorite hash dishes.

Ingredients:

  1. Two cups chopped boiled potatoes
  2. ideally Gold from Yukon A half-inch dice,
  3. one cup finely chopped carrots,
  4. one cup finely diced green bell pepper,
  5. one teaspoon each of Kosher salt, garlic powder,
  6. and sweet paprika,
  7. one teaspoon each of freshly ground black pepper,
  8. and two cups of cooked, finely chopped lean corned beef (9 oz)

Guidelines

  • In a large nonstick skillet, heat the oil over medium heat.
  • Cook for 5 minutes, or until the veggies are cooked and the onions are transparent, after adding the bell pepper, onion, and carrots.
  • Add the potatoes and season with black pepper, paprika, garlic powder, and salt.
  • Cook, covered, stirring, for 5 to 7 minutes, or until golden.
  • Press down to ensure that the corned beef is in a single layer and cook, uncovered, stirring occasionally, until the bottom is well browned. a few moments.
  • To taste, adjust the salt.
  • Serve for breakfast with poached or fried eggs

What Goes Well with Hash Browns

I like my yolks runny, so I usually pair my hash with two fried or poached eggs for breakfast. Feel free to cook your eggs to your preferred doneness. A side of fresh fruit or a slice of whole-grain toast could also be served with it. The hash tastes well served with a side salad for dinner.

VARIATIONS:

  • Use leftover chicken or turkey instead of corned beef.
  • Replace the Yukon potatoes with russet or canned potatoes.
  • Swap out the green bell pepper for a red one.

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