Corned Beef Hash isn’t just for breakfast! Use your leftover corned beef from St. Patrick’s Day, or grab some sliced corned beef from your deli. We love hash with a fried egg on top, served for any meal of the day.
Scale
Ingredients
- 2 tablespoons butter
- 1 pound potatoes, cut into small cubes (about 1/2″)
- 1/2 teaspoons kosher salt
- Fresh ground black pepper to taste
- 2 cups diced bell peppers, any color
- 1/2 cup diced yellow onion
- 1 pound leftover corned beef, cut into cubes or shredded
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried oregano
- 2 teaspoons chopped garlic
- Fried eggs for topping the hash (optional)
Instructions
- Melt the butter in a large cast iron skillet over medium heat. Add the diced potatoes along with the salt and pepper and stir to combine with the butter.
- Let the potatoes cook, stirring occasionally, until browned on the outside and tender, about 8-10 minutes. If your skillet has a lid, you can cover the potatoes so that they steam. Add the peppers and onions to the skillet, stirring to combine with the potatoes. Cook for another 5 minutes.
- Add the corned beef, Worcestershire sauce, soy sauce, oregano and garlic to the skillet. Stir to combine and then flatten the hash with a spatula. Let the hash cook, without stirring, for 3-4 minutes so that a crust forms on the bottom of the hash. Stir the hash to get the crispy sides up and then flatten and cook again for another 3-4 minutes. This step is optional, if you don’t want the crispy crust on the hash you can stir and cook until the ingredients are warmed through and serve.
Recipe Notes
Store: Store leftover hash in a container in the refrigerator for up to 3 days. Leftover corned beef is good for 3-4 days after cooking, so the sooner you use the corned beef to make this hash recipe the better.
Freeze: You can freeze hash in air tight containers for up to 3 months. Defrost overnight in the refrigerator and then warm in the microwave or in a skillet to form a crispy crust.
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
