Corned Beef Hash

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

Prep Time10

Cook Time25

Total Time35

Servings:

Calories per serving: 539kcal

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