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Hearty Corned Beef Hash is a delicious start to the day! Packed with potatoes, peppers, onions and topped with cheese and an egg – you’ll look forward to this all week long!
It’s well documented that I love a good hearty breakfast, especially on weekends. Being able to use up leftovers is an added bonus! This particular hash is made from freshly shredded potatoes, freshly diced onion and peppers – it’s just the beef that is from leftovers!
It reminds me very much of a dish we eat in New Zealand called “Bubble N Squeak” where you basically cook last night’s leftover mashed potatoes and meat in a pan with some vegetables (can vary from cabbage, carrots, parsnips). It’s kind of similar to Colcannon – which is eaten around St Patrick’s Day. What it is, is delicious.
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How to make Corned Beef Hash:
- Dice the corned beef into chunks, and heat the oil in a large skillet to high.
- Add the beef to the skillet and cook until lightly browned.
- Add in the onion, peppers, and potatoes and combine. Season well, then leave them alone!
- Cook for about 5 minutes, until a brown crust forms on the bottom.
- Continue to cook, stirring until the potatoes are cooked through and you have lots of browned bits. Check for seasoning and adjust if necessary.
- Remove from the heat, and add the cheese slices to the top, and let them sit while you cook the eggs.
- Cook the eggs to your liking, and serve on top of the hash/cheese mixture.
- Devour
I buy corned beef when it is on sale and either freeze it right then, or cook it, dice it and freeze in breakfast sized portions. This is just too yummy to only be eaten once a year! It is pretty easy to make, and takes around 15 minutes from start to finish. Just long enough to brew a pot of coffee and set the table.
Don’t just think this is for breakfast – this is fabulous ANY time of day. How can you go wrong with this?!
Love breakfast? Check out these other breakfast recipes I’ve featured on Kylee Cooks! You’re sure to find SOMETHING (or … everything) to love!
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Hearty Corned Beef Hash
Ingredients
- 2 Tbs vegetable oil
- 12 oz corned beef cooked and cooled
- 1 cup onion diced
- 1 cup bell peppers (red and yellow, diced)
- 2 cups potatoes (grated - make sure these are squeezed as dry as possible)
- 2 Tbs butter
- 4 slices cheddar cheese
- 4 eggs
- Salt and pepper
Instructions
- Dice the corned beef into chunks, and heat the oil in a large skillet to high.
- Add the beef to the skillet and cook until lightly browned.
- Add in the onion, peppers, and potatoes and combine. Season well, then leave them alone!
- Cook for about 5 minutes, until a brown crust forms on the bottom.
- Continue to cook, stirring until the potatoes are cooked through and you have lots of browned bits. Check for seasoning and adjust if necessary.
- Remove from the heat, and add the cheese slices to the top, and let them sit while you cook the eggs.
- Cook the eggs to your liking, and serve on top of the hash/cheese mixture.
- Devour.
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
