Corned Beef Hash

Yields1 Serving
 2 tbsp butter
 2 tbsp olive oil
 1 large leek, thinly sliced
 1 red bell pepper, diced
 2 cups yukon gold potatoes, cut into ½" dice
 2 tsp salt
 1 tsp black pepper
For Topping Corned Beef Hash
 4 over-easy fried eggs
1

In a large skillet over medium-high heat, add butter and olive oil to pan and heat until shimmering.

2

Add leeks and peppers to pan, and cook until leeks softened and translucent - about 4 minutes.

3

Add potatoes to pan, and season with salt and pepper. Stir to combine with leeks. Cook, stirring occasionally for 10-15 minutes, until potatoes are fork tender.

4

Stir in corned beef, and press into pan. Cook for another 5 minutes or so until potatoes and corned beef are browned and crispy. Flip and cook another 5 minutes on the other side, until browned and crispy.

5

Remove from heat, and serve topped with fried eggs. Top with finely minced parsley, if desired.

Ingredients

 2 tbsp butter
 2 tbsp olive oil
 1 large leek, thinly sliced
 1 red bell pepper, diced
 2 cups yukon gold potatoes, cut into ½" dice
 2 tsp salt
 1 tsp black pepper
For Topping Corned Beef Hash
 4 over-easy fried eggs

Directions

1

In a large skillet over medium-high heat, add butter and olive oil to pan and heat until shimmering.

2

Add leeks and peppers to pan, and cook until leeks softened and translucent - about 4 minutes.

3

Add potatoes to pan, and season with salt and pepper. Stir to combine with leeks. Cook, stirring occasionally for 10-15 minutes, until potatoes are fork tender.

4

Stir in corned beef, and press into pan. Cook for another 5 minutes or so until potatoes and corned beef are browned and crispy. Flip and cook another 5 minutes on the other side, until browned and crispy.

5

Remove from heat, and serve topped with fried eggs. Top with finely minced parsley, if desired.

Corned Beef Hash

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