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Corned beef hash is a hearty comfort food to make using leftover corned beef. My Granny-Ma's version was just the potatoes, onions, and corned beef, all fried in bacon grease. And yes, sometimes she used canned corned beef when times were tough, so feel free to substitute. I have embellished it just a little with the addition of green bell pepper. Add some fried eggs on top for added protein to stretch it further. Red potatoes hold together better, but you may substitute Idaho or russet.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 2 large red potatoes, peeled and cut into 1/2-inch dice
- 1 sweet onion, diced
- 1 small bell pepper (sweet capsicum), diced
- 2 Tablespoons bacon grease or vegetable oil
- 2 cups leftover corned beef, coarsely chopped (may used canned)
- Kosher salt and lots of freshly ground black pepper to taste
- Chopped parsley for garnish
Preparation:
Place diced potatoes in a saucepan and cover with salted water. Bring to a boil and cook for 5 minutes. Drain thoroughly.
Place a heavy nonstick skillet over medium heat, and add the bacon grease or vegetable oil. When hot, add the potatoes, sweet onions, and bell peppers. Press into a single layer as much as possible. Let cook until golden on the bottom, then turn and continue cooking, tossing occasionally, until golden on the other sides. (Do not worry if the potatoes begin to fall apart a bit.)
When lightly browned, add the corned beef. Continue cooking until corned beef is heated through. Taste and add salt (if needed), along with lots of black pepper. Sprinkle with chopped parsley to serve.
Yield: 4 servings
Corned Beef Hash Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Place a heavy nonstick skillet over medium heat, and add the bacon grease or vegetable oil. When hot, add the potatoes, sweet onions, and bell peppers. Press into a single layer as much as possible. Let cook until golden on the bottom, then turn and continue cooking, tossing occasionally, until golden on the other sides. (Do not worry if the potatoes begin to fall apart a bit.)
When lightly browned, add the corned beef. Continue cooking until corned beef is heated through. Taste and add salt (if needed), along with lots of black pepper. Sprinkle with chopped parsley to serve.
Yield: 4 servings
Corned Beef Hash Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
