Corned Beef Hash
Discover a revamped take on classic corned beef hash, perfect for breakfast lovers. This mouthwatering dish is definitely going to elevate breakfast time.
Servings: 6
Equipment
- Skillet Large
Ingredients
- 3 Pounds corned beef brisket cooked and chopped
- 2 russet potatoes large, peeled and cubed
- 3 or 4 Tablespoons olive oil
- 4 Cloves garlic minced
- 1 onion large, diced
- ¾ Teaspoon black pepper
- ½ Teaspoon ground paprika
- ½ Teaspoon garlic powder
Optional Garnish:
- parsley freshly chopped
Instructions
- Heat 2 tablespoons of oil in a large skillet over a medium heat.
- Add the potatoes to the skillet and cook for 12 minutes or until tender, stirring occasionally.
- Now add the onions and cook for 4 minutes or until translucent.
- Stir in the minced garlic, garlic powder, black pepper, and paprika.
- Sauté the mixture for another minute or so.
- Add the corned beef and another 1 or 2 tablespoons of oil.
- Cook for another 10 minutes, stirring often, until everything is hot and well combined.
- Serve hot, garnished with freshly chopped parsley if liked.
Notes
No need for additional salt: The corned beef is already salted, so you won't need additional salt in the recipe.
Uniformly chopped potatoes: Try to get your potatoes more or less the same size so they cook evenly.
Make extra: As it's just as tasty reheated or even frozen, I recommend making plenty!
Uniformly chopped potatoes: Try to get your potatoes more or less the same size so they cook evenly.
Make extra: As it's just as tasty reheated or even frozen, I recommend making plenty!
Nutrition
Calories: 662kcal | Carbohydrates: 16g | Protein: 35g | Fat: 50g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 28g | Cholesterol: 122mg | Sodium: 2765mg | Potassium: 1015mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 67mg | Calcium: 35mg | Iron: 5mg
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