Roasted Potato Mixed Hash Recipe

Roast the Potatoes

Preheat your oven to 425°F (220°C). Chop the potatoes into bite-sized pieces, then place in a large bowl.

Drizzle with olive oil, and season with salt, black pepper, garlic powder, and paprika. Toss until evenly coated.

Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until golden and crispy, stirring halfway through.

Cook the Hash

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5 minutes.

Add the chopped corned beef, roast beef, and baked ham to the skillet. Cook, stirring occasionally, until heated through and slightly crispy, about 8-10 minutes.

Once the potatoes are roasted, add them to the skillet with the meat mixture and stir to combine. Cook for an additional 2-3 minutes.

Scramble the Eggs

In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

In a non-stick skillet, melt the butter over medium heat. Pour the egg mixture into the skillet.

Allow the eggs to cook undisturbed for a few moments, then gently stir with a spatula. Continue cooking until the eggs are just set but still creamy.

Serve the Dish

To serve, place a generous portion of the roasted potato mixed hash on a plate. Top with the scrambled eggs.

Serve with your choice of buttermilk biscuit or toast on the side.