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–+ servings
corned beef hash in a skillet

Corned Beef Hash

Jenny
Crispy potatoes sautéed with peppers, onions and corned beef in 30 minutes. Topped with fried eggs and you have the most delicious corned beef hash for breakfast or brunch!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 526 kcal

Ingredients
  

  • 4 tablespoon oil divided
  • 2 cups potatoes diced
  • 2 cups corned beef diced
  • 1 tablespoon butter
  • ½ cup onion diced
  • 1 cup bell peppers diced
  • ¼ tsp garlic powder
  • ¼ teaspoon paprika
  • salt and pepper to taste
  • 4 eggs
  • 2 tablespoon parsley chopped

Instructions
 

  • In a large skillet on medium heat, add 2 tb oil and sauté the potatoes for 10 minutes. Set aside.
  • Add butter and sauté corned beef until browned about 3-5 minutes. Set aside.
  • Sauté peppers and onions for 5 minutes. Add the potatoes, corned beef, garlic powder, paprika, salt and pepper and toss to combine.
  • In a separate pan, fry the eggs with 2 tb butter or oil until the edges are crisp and the whites are set. Top off the corned beef hash with the eggs and parsley. Happy nomming!

Notes

  • Fry the eggs to your liking sunny side up or over easy. 
  • For best texture, use homemade leftover corned beef instead of canned. 

Nutrition Estimate

Calories: 526kcalCarbohydrates: 24gProtein: 26gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 228mgSodium: 1516mgPotassium: 983mgFiber: 4gSugar: 4gVitamin A: 1581IUVitamin C: 104mgCalcium: 60mgIron: 4mg
Keyword corned beef, hash, potatoes
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