Easy Homemade Corned Beef Hash Skillet Recipe
This skillet corned beef hash is crispy, hearty, and easy to make with potatoes, peppers, and onions. A classic breakfast recipe perfect for using leftover corned beef.
Equipment
- 1 10-inch Deep Skillet
Ingredients
- 1 Potato, Russet Diced into small pieces
- 1 Red Bell Pepper Seeds removed and cut into bite size pieces
- 1 Green Bell Pepper Seeds removed and cut into bite size pieces
- 4 - 5 Tbsp Extra Virgin Olive Oil
- 1 Shallot or small onion, minced
- 2 cup Corned Beef Cut into bite sized pieces
- 1 pinch Sea Salt
- 1 pinch Black Pepper
- 1/2 cup Sharp Cheddar Cheese shredded
- 1 Egg, fried or poached optional
Instructions
- Pre-heat the oven to 400°F.
- Warm 3 tbsp of the olive oil in a large skillet on medium heat then add the diced potatoes. Let them cook 3 minutes stirring occasionally.
- Add the red and green peppers and stir to combine. Add additional olive oil to the pan if needed and cook until the peppers and potatoes are just about fork tender.
- Add the shallots and sauté for a minute then add the corned beef and stir warm and combine it all together.
- Cook for 5 more minutes until the vegetables are tender and slightly charred, and the corned beef is warmed.
- Taste and add salt and pepper as needed.
- Sprinkle the top with shredded cheddar cheese and place in the oven for 5 minutes or until the cheese is melted.
- Serve with a fried or poached egg on top if desired.
Notes
To save time you can buy a thick wedge of corned beef at the deli counter of the supermarket.
Add more olive oil to the pan as needed.
Nutrition
Calories: 295kcalCarbohydrates: 11gProtein: 12gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.004gCholesterol: 68mgSodium: 649mgPotassium: 442mgFiber: 2gSugar: 2gVitamin A: 995IUVitamin C: 65mgCalcium: 100mgIron: 2mg
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