Homemade Corned Beef Hash
Turn corned beef brisket from last night's dinner into a hearty, homemade hash. This flavor-packed meal-in-one is ideal for breakfast or dinner.
Servings: 6 - 8
Calories: 614kcal
Equipment
Ingredients
- 24 ounces baby potatoes halved or quartered
- 3 tablespoon olive oil divided
- black pepper
- Kosher salt
- 1 large green pepper diced in ½ inch pieces
- 1 large yellow onion diced in ½ inch pieces
- 3-4 pound cooked corned beef brisket cut into ½-1 inch cubes
Instructions
- Preheat the oven to 400℉. Preheat a large cast iron skillet in the oven.
- Cut the smaller potatoes in half and the larger ones in quarters. Add to the preheated skillet. Toss with 2 tablespoons of oil and salt and pepper.
- Roast for 20 minutes, stirring after 10 minutes. The potatoes should be fork-tender and caramelized around the edges. Cool slightly and transfer the potatoes to a plate.
- Heat the same skillet over medium heat. Add one tablespoon of oil and the diced peppers and onions.
- Cook, stirring occasionally, for 8-10 minutes until the peppers and onions are softened and starting to caramelize.
- Add the corned beef and cook for another 8-10 minutes until the corned beef is starting to caramelize.
- Stir in the potatoes and cook for another 3-4 minutes until warm. Season to taste with salt and pepper, if necessary.
Notes
Potatoes: Leftover roasted potatoes are ideal for this dish. Skip the potato roasting steps and start by cooking the peppers and onions.
Equipment: A cast-iron skillet helps to create the caramelized edges which adds so much flavor to the hash.
Storage: Store leftovers in the refrigerator in an airtight container for 4-5 days.
Nutrition
Calories: 614kcal | Carbohydrates: 24g | Protein: 36g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Cholesterol: 122mg | Sodium: 2769mg | Potassium: 1235mg | Fiber: 3g | Sugar: 3g | Vitamin A: 104IU | Vitamin C: 107mg | Calcium: 38mg | Iron: 5mg