Corned Beef Hash
Wait until you try this amazing corned beef hash for breakfast. We show you how to make breakfast a great breakfast with Corned beef brisket. You can make this with leftover corned beef or canned corned beef.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Breakfast
- Method: Skillet
- Cuisine: Breakfast
Ingredients
Units
Scale
- 4 Tbsp. Olive Oil (divided)
- 2 Tbsp. Butter
- 2 cups Diced Cooked Corned Beef
- 1 Bag Cubed Hash Brown Potatoes (thawed)
Seasoning 1 Tsp. each of:
- Garlic Powder
- Onion Powder
- Salt
- Pepper
- Paprika
- 1 White Onion (diced)
- 1 cup Diced Bell Pepper
Instructions
- In a skillet on medium-high heat, add 2 Tbsp. Olive Oil and butter. Then add thawed diced hashbrown Potatoes. Cook until golden brown and a little crispy. Remove them from the skillet, and set them aside.
- In that same skillet on medium heat, add 2 Tbsp. Olive oil, onion, and Bell Pepper, and cook until veggies are tender. Then stir in diced corned beef into the skillet, and let it cook for about 5 min.
- Fold in the cooked potatoes back into the skillet and heat for a couple of minutes then serve with eggs!
Notes
You can make this recipe with leftover corned beef.
Find it online: https://www.shotgunred.com/corned-beef-hash/