Corned Beef Hash
Ingredients
2 to 3 cups leftover corned beef, chopped
2 to 3 cups Russet potatoes, peeled and diced
1/2 cup onion, chopped
1 bell pepper, chopped
3 tablespoons butter
Salt and pepper
4-6 eggs (optional)
Corned Beef Hash
Instructions
Place the potatoes in a pot and fill with water until the pot is covered. Place on the stove and bring to a boil. Cook until fork-tender, 7 to 8 minutes. How long to cook depends on how small the potatoes are cut. Once the potatoes are boiled, drain the water.
Add the butter to a large skillet and heat over medium heat. Once melted, add onions and peppers and cook for 4-5 minutes until softened.
Add the cooked potatoes and remaining corned beef to the pot. Stir so everything is coated with butter. Cook, stirring occasionally, until golden brown and crispy, 10 to 15 minutes. Season with salt and pepper.
If you are using eggs in the middle, cook them in a separate pot if necessary. If you’re making scrambled eggs, once they’re almost cooked, you can add them to the hash and stir if you like. Or garnish each serving with a fried egg.