Corned Beef Hash Skillet Recipe
Corned Beef Hash skillets are a perfect recipe to use up any leftover corned beef you may have.
We sadly had no leftovers, but with the great sale on corned beef right now, I’ll be getting another brisket or two to make this delicious corned beef hash skillet recipe and some Reuben sandwiches throughout the week.
Perfect for breakfast, lunch or dinner, it has all the traditional hash ingredients, and it’s amazing. Luckily my kiddos and husband love corned beef, so they won’t mind eating it over and over this week!
My brothers have a little breakfast joint in town and the “Hashinator” is one of the most popular items on the menu. The perfect cure for a hangover, or when you want to enjoy breakfast for dinner!
This recipe uses cooked corned beef, so be sure to check out how to make the perfect corned beef recipe here, or if you are in a rush, you can use a pressure cooker to make a beer-braised corned beef in an instant pot.
The potatoes will take the longest to make after the corned beef. You can either use a pressure cooker and cook them for about 10 minutes until they are soft, or steam them in a basket over a pot of boiling water for about 30 minutes until they are fork-tender.
After you have the potatoes cooked, the assembly of the corned beef hash skillet is incredibly easy!
Simply saute the peppers, onions, corned beef and combine with the cooked hash browns and top with a fried egg. Your stomach will thank you!
Hashinator - Corned Beef Hash Skillet
Delicious roasted corned beef paired with sliced hash brown potatoes, green peppers, onions and a fried egg. Perfect for breakfast, lunch or dinner!
- 2 russet potatoes
- 1/4 cup green bell pepper, diced
- 1/4 cup onion, diced
- 3/4 cup cooked corned beef, thinly sliced or shredded
- 1 cup sliced hash brown potatoes
- 1 fried egg
- salt + pepper to taste
- 3 tablespoons olive oil
Steam potatoes until fork tender in a large pot. Remove skin while potatoes are hot. Place in the freezer for 10 minutes to cool, then thinly slice with a knife or mandoline.
Heat 2 tablespoons of olive oil in a skillet and fry potatoes until crispy. Remove from heat and place in serving skillet or dish
Heat 1 tablespoon olive oil in skillet and add green pepper and onions until softened. Add corned beef until slightly browned and heated through. Season with salt and pepper to your liking.
In a clean skillet - fry an egg
Layer sliced potatoes, green peppers, onions and corned beef in serving skillet or dish and top with fried egg.
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