Corned Beef Hash
You don't need March as an excuse for this hash recipe with corned beef that can be made in under 30 minutes and is great for breakfast or dinner.
Servings 4
Calories 500kcal
Ingredients
- 4 tablespoon unsalted butter
- 2 small russet potatoes, diced into ½" cubes (should yield 3 cups)
- 1 small sweet onion, diced
- 1 green bell pepper, diced
- 3 cups corned beef, finely chopped
- 1 teaspoon Worcestershire sauce
- 3 garlic 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.
Nutrition
Serving: 2cups | Calories: 500kcal | Carbohydrates: 42g | Protein: 28g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 103mg | Sodium: 870mg | Potassium: 1163mg | Fiber: 6g | Sugar: 7g | Vitamin A: 650IU | Vitamin C: 113.9mg | Calcium: 70mg | Iron: 4mg