2smallrusset potatoes, diced into ½" cubes (should yield 3 cups)
1smallsweet onion, diced
1green bell pepper, diced
3cupscorned beef, finely chopped
1teaspoonWorcestershire sauce
3garlic cloves, minced
salt and pepper to taste
Instructions
Bring medium pot of water to boil. Rinse, peel, and chop the potatoes into ½" cubes. Add salt to water. Boil potatoes for 5 minutes and then drain, rinsing with cold water to stop the cooking process.
In a large skillet, heat butter over medium heat. Add the diced onion and pepper and cook for 5 minutes or until translucent. Add diced potatoes, corned beef, Worcestershire sauce, garlic and some salt and pepper.
Flatten everything so it's in an even layer. Cook for about 20 minutes, but don't flip for the first 7-10 minutes so you get a char. From there you can flip every few minutes so it doesn't get burned.
Notes
Be consistent when cutting the potatoes so they will cook evenly.
Do not skip boiling your potatoes for 5 minutes to start the cooking process. Otherwise you'll have to cook in the skillet for an extra 10 minutes to get them cooked through.
When cooking the hash, do not move around with the spoon constantly so you can form a nice charred crust.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.