Corned Beef Hash

This diner classic corned beef hash is the perfect breakfast for using up leftover corned beef. Hearty, savory, and so good!

Prep Time 10

Cook Time 25

Total Time 35

Servings

Heat the extra virgin olive oil and butter in a large skillet or dutch oven set over medium heat. Add the onion and bell pepper and cook, stirring occasionally until softened, about 5-7 minutes. Add the garlic and cook for 30-60 seconds, until fragrant.
2 tablespoons extra virgin olive oil, 1 tablespoon unsalted butter, 1 yellow onion, 1 red bell pepper, 2 cloves garlic
Add the frozen hash browns, press into an even layer and cook undisturbed for 5-7 minutes, allowing them to thaw and develop a golden crust.
3 cups frozen diced hash browns
Stir, then spread them out again and cook for another 4-5 minutes until lightly crisp.
Add the corned beef and stir to combine. Press the mixture into an even layer and cook undisturbed for 4-5 minutes to develop more browning.
2 cups cooked corned beef
Stir in the salt, pepper, smoked paprika, and Worcestershire sauce, then cook for and additional 2-3 minutes.
1 teaspoon fine sea salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon smoked paprika, 1 tablespoon Worcestershire sauce
If using the eggs, cook them sunnyside up or fried and top each serving with one egg.
4 large eggs
Garnish with green onions and parsley.
Sliced green onions, Chopped fresh parsley

Nutrition Facts