There used to be a time when I thought of Corned Beef Hash as the salty, diced up meat and potato combination that comes from a can. This homemade variation on corned beef hash is much healthier and is easy to make but best of all it has amazing flavor! It’s a family favorite for breakfast at our house.
Here is what you’ll need:
* sliced corned beef from the deli
* red skin potatoes
* green pepper
* yellow onion
* 2 tbsp olive oil
* salt, pepper, garlic salt, and seasoned salt to taste
Wash, quarter, and slice each red skin potato into 1/8”-1/4” thick slices.
Thinly slice the yellow onion and green pepper.
Cut the sliced corned beef into small strips.
In a large sauté pan heat the olive oil over medium/high heat.
Add the potatoes to the olive oil and cook until potatoes are soft through and begin to brown. If you like your hash browns crispy you will want to continue cooking until they potatoes begin to crisp. Add salt, pepper, garlic salt, and seasoned salt to taste. Be careful not to add too much of the salts as the corned beef has a salty flavor by itself.
When potatoes are nearly cooked, add the sliced green peppers and onions and continue cooking over medium heat. You will want the onions and peppers to be heated through but not mushy.
After the peppers and onions have cooked for 5-10 minutes, add the corned beef. Continue cooking the mixture until the corned beef is heated through.
I like to serve the homemade corned beef hash with an over easy fried egg on top and a side of toast. It’s a delicious and filling meal for weekend breakfast or brunch!