Corned Beef Hash

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
Serves 4
Level:
Easy

Ingredients
Directions

Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.

Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.

Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

Photograph by Yunhee Kim


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    7 Reviews
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    Excellent! I used the leftover corned beef and instead of the raw potato used my leftover boiled potatoes and carrots (even diced up a bit of the leftover cabbage). Cooked all that until it was browned and added the cheese and an over easy egg for a 2nd meal for this annual corned beef dinner. Rave reviews from my family!
    Not good. Potatoes overwhelmed. They were still raw after browning. Fairly flavorless as well. These are the basic ingredients for CBH, But I think the instructions were flawed.
    it was great omg! 
    First time with cheese,, will do again
    i like cheese 
    i like  
     
    supermonclerjacket
    It was OK, nothing great, but OK
    This recipe looks the same as what I get at Bob Evans' Restaurant here in Ohio. No peppers in theirs. A taste explosion you're going to love!
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