Corned Beef Hash

• 2 cups diced corned beef
• 2 cups diced peeled potatoes
• 1/2 cup diced onion
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Salt to taste
• 2 tablespoons diced pickles
• 2 tablespoons pickle juice
• 2 tablespoons diced bell pepper
• 2 tablespoons diced celery

Steps

1. 1 Heat oil in a large skillet over medium heat.
2. 2 Add potatoes and onion, cook until potatoes are tender and golden, about 10 minutes.
3. 3 Stir in corned beef, paprika, garlic powder, black pepper, and salt.
4. 4 Add pickles, pickle juice, bell pepper, and celery. Cook for another 5 minutes.
5. 5 Flatten the hash into a cake and cook until crispy on both sides.
6. 6 Serve hot

Equipment

• Large skillet

Variations

• Add diced carrots for extra color and nutrition.
• Substitute diced ham for a different twist.

Substitutions

• If you don't have corned beef, use brisket or turkey kielbasa as an alternative.

Pairings

• Serve with a tangy coleslaw or a side of buttered toast.

Nutrition

Tips

• For extra crispy edges, let the hash cook undisturbed for a few minutes before flipping.
• Feel free to adjust seasonings to your preference.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat in a skillet.

Serving Suggestions

• Serve with a fried egg on top for a classic breakfast treat.
• Pair with toast or a side of sautéed greens.

FAQ