Description
A heartwarming dish of savory corned beef and crispy potatoes, perfect for brunch or any meal.
Ingredients
Scale
- 2 cups cooked corned beef, chopped
- 2 cups potatoes, diced (preferably Yukon Gold or russet)
- 1 onion, diced
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- 2 eggs (optional)
Instructions
- In a large skillet, heat the olive oil or butter over medium heat.
- Add the diced onions and cook until translucent, about 3-5 minutes.
- Introduce the diced potatoes to the skillet, cooking until they are tender and begin to brown, roughly 10-15 minutes, stirring occasionally.
- Stir in the chopped corned beef and season with salt and pepper to taste.
- Continue cooking until the mixture is heated through and browned to your liking.
- If using eggs, create wells in the hash and crack an egg into each well. Cover the skillet and cook until the eggs are done to your preference.
- Serve hot, preferably with a sprinkle of fresh herbs.
Notes
Avoid overcrowding the skillet for optimal crispiness. Use leftover corned beef for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 300mg