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Homemade Corned Beef Hash

Corned Beef Hash with a Twist
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Corned beef, potatoes and vegetables combine in this special corned beef hash recipe, and some cream is added as a twist. Serve with a fried egg on top!

Ingredients

Scale
  • 1 lb (450g) cooked corned beef in chunks
  • 1 lb (450g) peeled Russet potatoes in 1/4 inch cubes
  • 1/4 cup (60ml) heavy cream
  • 1 chopped yellow onion
  • 1 red bell pepper in 1/4 inch pieces
  • 2 tablespoons unsalted butter
  • 4 eggs (optional)
  • 1 tablespoon chopped fresh parsley, for garnish (optional)

Instructions

  1. Boil the potatoes in salted water for a few minutes, or until nearly tender, then drain (this will take 3 minutes approx).
  2. Pulse the meat in the food processor until it is chopped coarsely or, if you don’t have one, chop it finely by hand.
  3. Saute the onion and bell pepper in the butter in a skillet for 5 minutes or until a bit browned.
  4. Add the potatoes and cook over quite a high heat, stirring now and then, for 5 minutes or until golden brown.
  5. Stir in the cream for a minute.
  6. Serve topped with fried eggs (if you want) and sprinkle over some parsley before serving to add a colorful twist.

Notes

If you want to serve this for lunch or dinner you might prefer to swap the egg for a mixed baby leaf salad served on the side.

Nutrition

Find it online: https://victoriahaneveer.com/corned-beef-hash-with-a-twist/