Servings
4Prep
10 minCook
15 minIngredients
| corned beef-chopped up best if it comes from leftovers | 2 cups | |
| potatoes-largely diced | 3 large | |
| onion-diced | 1 medium | |
| bell peppers diced-assorted colors make it pretty, poblano works well too | 1-2 | |
| chunked or shredded white sharp cheddar cheese-We like Cabot. | 8 oz | |
| butter | 1/4-1/2 stick | |
| salt and pepper | to taste-I recommend at least 1/2 a tsp of pepper. | |
| optional-eggs cooked to your liking. I prefer over easy | 8 eggs |
Nothing says Sunday Brunch more than buttery potatoes cooked up in Corned Beef Hash served with eggs. This hash is easy to make with leftovers from my Traditional Corned Beef and Cabbage recipe. In fact, this is one of the main reasons why I make corned beef. It’s a total cheat day recipe loaded with carbs, butter, and cheese. YUM!
- Wash your potatoes.
- Place 2-3 tablespoons of butter into a skillet over medium heat.
- When the butter is melted add in the potatoes. Stir the potatoes into the butter and then leave them alone to brown. Flip them after about 5 minutes and cook about 5 more minutes. Add more butter if the pan seems dry.(HINT:Leftover baked potatoes work wonderfully in this dish! They will not need nearly as long to cook. Watch them closely!)
- While the potatoes are cooking, dice up the onion and bell pepper. (HINT: If you don’t want to spend time chopping you can use frozen, but I would let them thaw and squeeze out as much water as possible. Also, poblano peppers and a nice spicy smokey flavor if you want to use them in place of green bell peppers.)
- When the potatoes are nearly fork tender (You can easily stab them with a fork.) and they are nicely browned, add the bell peppers and onions to the skillet. Again add more butter if the pan seems dry. Allow the mixture to cook for 5 minutes or so.
- While the onions, peppers, and potatoes are cooking, chop up the corned beef into bite sized pieces and chunk up or shred you sharp cheddar cheese. At this point, you can also cook your eggs.
- After 5 minutes or so of the vegetables cooking, add in the corned beef and stir. Let it cook with the vegetables until it is warmed through and some of the bits of meat get crispy.
- Add in your pepper. I like a lot of pepper! Salt if needed.
- Top with cheese and put a cover over the mixture for about 2 minutes. This way the cheese can get all gooey.
- Serve with eggs or alone.
I just roughly cut up the sharp cheddar. You can shred it up for a more melty experience.
Mr. Teacher doesn’t like eggs at all, so he eats his straight up.
I love my corned beef hash with over easy eggs and lots of black pepper. YUMMY!
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