Description
A hearty and comforting dish made with corned beef, potatoes, and onions, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups corned beef
- 2 cups potatoes
- 1 medium onion
- 2 tablespoons vegetable oil
- to taste salt
- to taste black pepper
- 4 eggs
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the cooked potatoes and corned beef, spreading the mixture evenly in the pan.
- Cook without stirring for about 5-7 minutes, allowing the bottom to crisp up.
- Flip the hash and cook for another 5-7 minutes until the other side is crispy.
- Season with salt and pepper to taste.
- If desired, in a separate pan, fry the eggs to your liking.
- Serve the corned beef hash topped with eggs.
Notes
- For extra flavor, consider adding diced bell peppers or garlic.
- Leftover corned beef works great in this recipe.
- This dish pairs well with hot sauce or ketchup.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Cuisine: American