Serves 12
50 min
Corned Beef Hash
Recipe GLPR77827f786a3e15
A hearty American classic featuring tender diced vegetables and potatoes combined with shredded corned beef, then pan-fried until golden and crispy on both sides. Topped with perfectly cooked eggs, this satisfying dish makes an excellent breakfast, lunch, or dinner. Colorful bell peppers, caramelized onions, and roasted garlic create depth of flavor while the nutmeg adds a subtle warmth to the mixture.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tablespoons vegetable oil
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
8 ounces diced onion
2 pounds cooked red potatoes, sliced
2 ounces roasted garlic, mashed
1 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons black pepper
2 pounds corned beef, thinly sliced
1 bunch green onions, chopped
neutral oil for cooking
fried or poached eggs for serving
Directions
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the diced green, red, and yellow bell peppers and sauté until softened, about 4–5 minutes. Transfer to a large mixing bowl.
In the same skillet, add the diced onions and cook until translucent and lightly golden, about 4–5 minutes. Transfer to the bowl with the peppers.
Add the sliced cooked potatoes, mashed roasted garlic, nutmeg, salt, and black pepper to the bowl. Stir well to combine and allow the mixture to cool to room temperature.
Once cooled, add the thinly sliced corned beef and chopped green onions to the bowl. Mix thoroughly until all ingredients are evenly distributed.
For each serving, heat 1 teaspoon of neutral oil in a 6-inch nonstick skillet over medium-high heat. Add approximately 1 cup of the hash mixture, pressing it gently to form a compact cake.
Cook for about 5 minutes until the bottom is golden brown and crispy, without stirring. Carefully flip the hash cake and cook the second side for another 5 minutes until equally browned and crispy.
Transfer the cooked hash to a serving plate. Top with two fried or poached eggs cooked to your preference. Fried eggs should reach 160°F internal temperature for food safety; poached eggs should also reach 160°F internal temperature. Serve immediately.
