Hash is a staple for breakfast or brunch. It is also an excellent choice for dinner. This is a basic hash but can easily be modified with additional aromatics. Serve with eggs or if using for lunch or dinner serve with a side of steamed vegetables, sautéed cabbage, or salad.
Ingredients
½ cooked corn beef (with about ½ cup cooking liquid reserved)
1 large baking potato, scrubbed and cut into cubes
½ sweet red pepper (optional), diced
½ onion, diced
1-2 clove(s) of garlic, mashed or grated
2-3 Tbs olive oil
Instructions
Shred or cut the corn beef, making it into bite sized pieces
In a large non stick skillet (or well seasoned iron skillet) heat 2 Tbs of olive oil and then add the potatoes. Lightly salt but liberally pepper the potatoes.
Pan fry the potatoes until they are just starting to get tender (time will depend on how small you cut the potatoes). If the potatoes go dry add up to one more Tbs of oil.
After the potatoes are just done add the rest of the ingredients except corn beef. Sauté until the onions are translucent.
Add the corn beef and a little bit of the the liquid (you don’t need much liquid but some people prefer “mushy” hash, like out of the can).
Cover and cook for 3-5 minutes until the corn beef is heated through. If you like a crunchy coating on your hash uncover, spread thin in the pan, and “brown” both sides.
Recipe by Right Size Life at https://rightsizelife.com/two-for-two-st-pats-edition/