This corned beef hash is a childhood favorite. This dish is something a little more muted flavor-wise than your typical breakfast. Corned beef hash never fails to be a great side for your morning meal.
This recipe makes a great side, and makes sure no one leaves the table hungry.
TIP: If you have any leftover cabbage or eggs, they play well in this dish. Go ahead and throw them in the pan!
Perfect as leftovers!!! You can make a large portion of this recipe at a time and save it to use in another breakfast, lunch, or dinner!
This corned beef hash only needs 1 large skillet to turn your leftover corned beef into an exciting and reusable meal. This recipe is simple enough to cook with the kids!
Ingredients:
- 1 pound cooked corned beef (about 3 cups), pieces diced small in a food processor.
- 6 medium size cooked red potatoes, cut into small dice (about 3 cups)
- 1 onion, minced
- 1/2 Sweet red pepper, cut into small dice
- 1 teaspoon dried thyme
- 1 teaspoon fresh rosemary leaves, diced fine
- Salt and pepper to taste
- 1/2 cup chicken or beef broth
- 2 tablespoons canola oil
- Parsley for garnish
Instructions:
- Place the ground corned beef and the rest of the ingredients except oil and parsley in a large bowl. Stir to combine.
- Heat the oil over medium-high heat in an iron skillet. Add the corned beef mixture. Press mixture down with a spatula. Turn heat to medium to medium-low and cook undisturbed for 5 to 10 minutes. As the mixture starts to brown and crust up, turn it gently. Press down again with a spatula. Leave alone to continue crusting for about 10 minutes. Turn and continue the process two more times. When browned to your liking.
