Corned Beef Hash Recipe

Cooking Instructions

1. 1

   Prepare the Corned Beef

   If not using pre-cooked corned beef, roast the brisket in the oven at 300°F (150°C) for about 3-4 hours until tender. Let cool and chop into small pieces.

2. 2

   Cook the Potatoes

   Peel and dice red and russet potatoes into small cubes. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and cook for about 10-15 minutes until they are tender and golden brown. Stir occasionally.

3. 3

   Add Onions and Bell Peppers

   While the potatoes are cooking, chop the onion and bell pepper. Once the potatoes are golden, add the chopped onion and bell pepper to the skillet. Cook for an additional 5-7 minutes until the vegetables are soft.

4. 4

   Combine with Corned Beef

   Add the chopped corned beef to the skillet with the potatoes and vegetables. Season with salt and pepper. Stir well to combine and cook for another 5 minutes until everything is heated through.

5. 5

   Cook the Eggs

   In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the pan and cook to your preferred doneness (sunny-side up, over-easy, etc.).

6. 6

   Serve

   Serve the corned beef hash hot, topped with the eggs, alongside your choice of toast, crumpet, bagel, or English muffin.