This corned beef hash recipe is a blend of tender beef brisket, diced potatoes, onions, and bell pepper all cooked together in a skillet until crispy and golden brown. This flavor packed meal is perfect for breakfast, lunch or dinner!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Breakfast, Main Course
Cuisine: American, Irish
Keyword: diced potatoes, bell pepper, onion, garlic, egg
1cupred bell pepperor color of your choice - one large
3large clovesgarlicminced
1.5poundsrusset potatoespeeled and cut into 1-inch cubes
1teaspoonsea salt
0.5teaspoonblack pepper
2cupsdiced or shredded corned beef
3tablespoonschopped, fresh parsley
Instructions
Heat oil in a skillet over medium heat. Cast iron, enameled, or non-stick will work.
Add the diced onions and cook for 2 to 3 minutes.
Add the diced bell pepper and cook for an additional 2 to 3 minutes to soften.
The minced garlic goes in next. Cook for 1 to 2 minutes making sure not to allow the garlic to burn.
Stir in the diced potatoes and season with salt and pepper. Cook for 15 to 20 minutes, until the potatoes are tender and crispy. Stir occasionally to keep the onions and peppers from burning. Reduce heat if needed.
Stir in the diced corned beef and cook until warmed through and crispy, about 3 to 4 minutes. Stir in the chopped parsley and adjust seasonings if needed.
Serve warm as is or topped with a fried, poached or scrambled egg.
Notes
You can substitute any cooked meat in this hash recipe. Leftover steak, turkey or sliced sausage are a delicious addition.
Leftover corned beef hash can be rewarmed in the microwave or in a heated skillet. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
All cooktops cook differently. Adjust temperature as needed.