Leftover corned beef makes this breakfast hash even easier to make! It crisps up in a skillet with onions, peppers, garlic, and golden potatoes, making it the perfect base for your breakfast eggs.
Ingreadient
- 3 medium Yukon Gold potatoes (about 1 lb.)
- 3 Tbsp. unsalted butter, divided
- 1/2 tsp. kosher salt, plus more to taste
- 1/4 tsp. black pepper, plus more to taste
- 2 c. cooked corned beef, diced
- 1 c. yellow onion, diced
- 1 c. green bell pepper, diced
- 1 clove garlic, finely chopped
- 4 sunny-side up eggs, for serving
- Hot sauce, for serving
Direction
- Place the potatoes on a microwave-safe plate. Prick 2 to 3 times each with a fork. Microwave on high, turning once, until you can press a fork into the potatoes easily, about 6 minutes (for large potatoes, this might take a couple of minutes longer). Let cool to room temperature, then dice.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced potatoes in a single layer, sprinkle with the salt and pepper, and let cook until golden brown on one side, about 4 minutes. Flip the potatoes and cook, flipping occasionally, until crispy on all sides, about 4 minutes more. Transfer the potatoes to a plate.
- Return the skillet to medium heat and add the remaining 1 tablespoon of butter, the corned beef, onion, and bell pepper. Cook, stirring occasionally, until the corned beef starts to brown and the vegetables soften, about 8 minutes. Stir in the garlic and cook 2 minutes more. Add the potatoes to the skillet and more salt and pepper, if you like. Stir to combine and reheat the potatoes for a couple of minutes.
- Serve with sunny-side up eggs and hot sauce.
