Name: Corned Beef Hash
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; 4 over-easy fried eggs

CategoryBeef ^[1], Breakfast ^[2], Leftovers ^[3]

^[4]

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

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

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

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.

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.

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

Ingredients