Corned Beef Hash
Once you make corned beef hash from scratch, you’ll never make the canned variety again. If you happen to have any leftover corned beef, this is a great and easy way to utilize it. I like to add carrots and green pepper to the hash to add another dimension of flavor. Plus it gives the hash nice color. No corned beef hash is complete without being topped with a couple fried eggs.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 1 small yellow onion diced
- 2 medium potatoes cut into 1/2” cubes
- 1 large carrot cut into 1/2” cubes
- 1 small green bell pepper cut into 1/2” pieces
- 6 garlic cloves minced
- 3 green onions chopped
- 12 oz corned beef cut into 1/2” cubes
- cracked black pepper to taste
Instructions
- Heat up the vegetable oil in a large sauté pan over medium high heat. Add in the potatoes, onions, carrots, and bell pepper. Cook for 8 minutes until the potatoes and carrots are almost cooked through.
- Add in the garlic, green onions, and corned beef. Cook for 5 minutes. Season with cracked black pepper.
