Ingredients Jump to Instructions ↓

  1. 2 large red potatoes, peeled and cut into 1/2-inch dice

  2. 1 sweet onion, diced

  3. 1 small bell pepper (sweet capsicum), diced

  4. 2 Tablespoons bacon grease or vegetable oil

  5. 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

Instructions Jump to Ingredients ↑

  1. 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, Inc.


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