Brunch is one of my favorite meals. I find that I’m always looking to create new brunch recipes to add to my repertoire.
Recently, I was inspired to turn my leftover corned beef into a delicious hash to serve with eggs for brunch the next day. And let me tell you, it was a stroke of genius!
Here are a few notes on the recipe so your version turns out perfectly:
- I boiled fresh potatoes for this particular recipe, but truth be told, you could use leftover boiled potatoes as long as they aren’t too soft. You want them to have some structure or else they will become mushy when you fry them up with the rest of the ingredients.
- I seasoned this with a little paprika because corned beef has a lot of flavor as it is, but feel free to add your own touch.
Corned Beef Hash
3 Russet potatoes, peeled and cut into 1/4-inch dice
1-pound piece of cooked corned beef, cut into chunks
2 tablespoons vegetable oil
1 cup chopped onion
2 cloves garlic, minced
1 large red bell pepper, cut into 1/4-inch pieces
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh flat-leaf parsley
1. Cook potatoes in enough boiling, salted water to cover them. They should cook until they are just tender, about 5 minutes.
2. While the potatoes are cooking, pulse the corned beef in a food processor until it’s coarsely chopped.
3. When the potatoes are done, drain them.
4. Sauté the onion and bell pepper in the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Stir the mixture while it’s cooking until the vegetables are lightly browned, about 5 minutes.
5. Add the potatoes and sauté over medium-high heat, stirring occasionally, until they are browned (about 5 minutes). Stir in the corned beef, paprika, salt and pepper to taste, then cook, stirring occasionally, until browned.
6. Garnish with parsley and serve!