Corned Beef Hash

 


Corned Beef Hash

Ingredients

3  medium Yukon Gold potatoes (about 1 lb.)

3 tbsp.  unsalted butter, divided

1/2 tsp.  kosher salt, plus more to taste

1/4 tsp.  black pepper, plus more to taste

2 c.  cooked corned beef, diced

1 c.  yellow onion, diced

1 c.  green bell pepper, diced

1  clove garlic, finely chopped

4 sunny-side up eggs, for serving

Hot sauce, for serving

Directions

1Place the potatoes on a microwave-safe plate. Prick 2 to 3 times each with a fork. Microwave on high, turning once, until you can press a fork into the potatoes easily, about 6 minutes (for large potatoes, this might take a couple of minutes longer). Let cool to room temperature, then dice.

2Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced potatoes in a single layer, sprinkle with the salt and pepper, and let cook until golden brown on one side, about 4 minutes. Flip the potatoes and cook, flipping occasionally, until crispy on all sides, about 4 minutes more. Transfer the potatoes to a plate.

3Return the skillet to medium heat and add the remaining 1 tablespoon of butter, the corned beef, onion, and bell pepper. Cook, stirring occasionally, until the corned beef starts to brown and the vegetables soften, about 8 minutes. Stir in the garlic and cook 2 minutes more. Add the potatoes to the skillet and more salt and pepper, if you like. Stir to combine and reheat the potatoes for a couple of minutes.

4Serve with sunny-side up eggs and hot sauce.

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