Corned Beef Hash in Bell Pepper
If you are looking for flavorful leftover corned beef idea, this Corned Beef Hash Recipe is the answer. Crispy potatoes, onion, peppers, and eggs combined with savory corned beef, for an amazing breakfast or brunch.
My husband grew upward with the classic boiled corned beefiness and cabbage meal to celebrate St. Patrick'south Day, and without fail at that place would ever be leftovers. The question was, what practice you practice with leftover corned beef? These days nosotros get out of our fashion to actually smoke corned beefiness for more than flavor and and so set bated some of the leftovers for a corned beef hash. Nosotros likewise make our own corning brine for our brisket flats too.
The smoked corned beef is easily what makes this recipe so popular. Just making the corned beefiness hash from scratch with eggs, potatoes, peppers, and onions provides an extremely comforting food combination. This hash is so tasty and versatile that it tin can exist cooked anytime throughout the year.
Breakfast Corned Beef Hash
Corned beefiness hash is an amazing breakfast dish that incorporates meat, potatoes, onions, and other flavors, and is a great use for any leftover meat. Most commonly you see corned beef as the chief meat, but you can use any meat your heart desires.
Corned beef hash also makes for a delicious side or main dish. It's rich and filling without including eggs, simply mixing you're hash with eggs will brand it a richer and more satisfying breakfast or brunch. Cooking takes just a few minutes longer.
This is a archetype American dish served as far back equally the mid 1860's, only hash goes back centuries. The idea is to use up those leftover meat (in this case the beefiness we cured), and then finished with a mix of vegetables in a simple, yet flavorful, dish.
Ingredients for Corned Beef Hash
We proceed it unproblematic with a few primal ingredients for this corned beef hash. But the steps in how we melt information technology are of import in lodge to become a crispy murphy and soft vegetables.
- Potatoes – Specifically we are using yellow potatoes. They are soft and easy to par-boil so they can be pan-fried in fat earlier the residuum of the ingredients. We notice the level of starch is much lower also, so say a Russet.
- Leftover Corned Beefiness – We use leftover corned beef that is diced or shredded.
- Peppers and Red Onion – We beloved red bong pepper for the flavor and colour, and when you combine it with a ruby-red onion the smell and flavor are magical!
- Garlic – A little goes a long style for that kick.
- Egg – Sunnyside up is the mode to keep these. That way as you bite into the egg, the yolk infuses with the corned beef hash.
- Tomatoes – A fresh tomato at the end adds a effulgence to this dish.
- Optional – Add together a bear upon of pickled hot peppers for a piddling kicking, or add sour cream, or hot sauce to enhance the flavor.
Crispy Potatoes
The secret to getting crispy versus steamed potatoes is to par-boil them, like we practise for our perfect roasted potatoes. Instead of finishing in the oven, pan fry the potatoes with oil for a golden crispy texture and crust.
- Cut up the potatoes into small cubes and add to cold salted h2o. We employ ii tablespoons of kosher table salt for 1 pound of potatoes in the water.
- Plow the heat to high and then immediately set a timer for 12 minutes. The water will come to a boil around the 8 minute marker. Reduce the heat slightly. When the timer goes off, the potatoes volition be soft, and slightly salted.
- Drain potatoes and so add to a well oiled pan over medium heat.
- Allow the potatoes crisp up for 5 minutes before you start to stir them. The contact with the pan will get the golden color. Then try to minimize how frequently you stir.
- When the potatoes are at the consistency you similar reserve them in a bowl and prepare the remainder of the hash.
If you are using a smaller pan, crisp up the potatoes in ii batches. If the potatoes are likewise crowded in one pan, they will steam each other versus getting crispy.
How to Make Corned Beef Hash
- After finishing the potatoes, use the same pan over medium rut and add the leftover corned beef. You lot don't really need more oil as there is still enough of fat in the beef that volition return. Stir and reheat for 5 minutes until warm and then add the meat to the bowl of potatoes.
- Add more olive oil to aforementioned pan and then add the onions and peppers. Adjust heat as needed so they are softening, not browning. Stir occasionally until soft. This takes about viii – x minutes. Add garlic and stir for 1 minute to soften merely not fry.
- Add together tomatoes, potatoes, corned beef, and any optional ingredients back into the pan. Stir to comprise. Taste to run into if any salt is needed. Likely information technology won't from the salted potatoes and the cured corned beefiness.
- Place portions on a plate and serve with eggs. Our favorite is Eggs sunny side up. Garnish with some parsley.
A dollop of sour cream is astonishing on elevation of a corned beefiness hash, you lot can besides add your favorite hot sauce.
Other Breakfast Ideas
- Steak and Egg Breakfast Burritos
- Smoked Ham Hash
- Pulled Pork Breakfast Hash
- Smoked Sausage Gravy
- Corned Beef Hash
More Keen St. Patrick'south Day Ideas
- Shepherd's Pie
- Corned Beef Sandwich with Guinness Au Jus
- Smoked Corned Beef Round
- How to Make A Cure for Corned Beef
- 2 tablespoons kosher salt
- ane pound yellow potatoes, cubed
- 2 cups diced or shredded cooked corned beef
- 1 cup diced red onion (About 1 small red onion, or one-half a medium onion)
- one big red bell pepper, diced
- ii cloves garlic, minced
- ½ cup diced red tomatoes
- 6 eggs cooked Sunny Side Up
- ¼ teaspoon coarse blackness pepper
Optional
- ¼ cup diced hot red pickled peppers
- ¼ cup sour cream
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For the Potatoes
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Cut up the potatoes into small cubes and add to cold salted water. We use ii tablespoons of kosher salt for 1 pound of potatoes in the water.
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Turn the heat to loftier and and so immediately prepare a timer for 12 minutes. The water will come to a boil around the 8 minute marking. Reduce the heat slightly. When the timer goes off, the potatoes volition be soft, and slightly salted. Drain potatoes and then add to a well oiled pan over medium oestrus.
-
In a large pan over medium estrus add olive oil and go hot. When hot, add the potatoes. Allow the potatoes crisp upward for 5 minutes before you lot start to stir them. The contact with the pan will become the golden color. So endeavor to minimize how oftentimes you stir. (See notes for smaller pans)
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When the potatoes are at the consistency you like reserve them in a basin and prepare the remainder of the hash.
For the Corned Beefiness Hash
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Afterwards finishing the potatoes, use the aforementioned pan over medium oestrus and add together the leftover corned beef. You lot don't really demand more than oil as there is still plenty of fatty in the beef that volition render. Stir and reheat for five minutes until warm and so add the meat to the bowl of potatoes.
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Add together more olive oil to same pan and then add the onions and peppers. Arrange oestrus every bit needed so they are softening, not browning. Stir occasionally until soft. This takes well-nigh 8 – 10 minutes. Add garlic and stir for one minute to soften only not fry.
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Add tomatoes, potatoes, corned beef, and any optional ingredients back into the pan. Stir to incorporate. Gustation to see if whatsoever salt is needed. Likely it won't from the salted potatoes and the cured corned beefiness.
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Place portions on a plate and serve with eggs. Our favorite is Eggs sunny side up. Garnish with some parsley.
A note on smaller pans: If you are using a smaller pan, crisp up the potatoes in two batches. If the potatoes are too crowded in i pan, they volition steam each other versus getting crispy.
Optional Toppings: We love pickled hot peppers on anything. A dollop of sour cream is as well a great pick too.
Find the perfect wine pairing at the Vindulge Wine Store
Calories: 605 kcal | Carbohydrates: 21 k | Protein: 45 g | Fat: 37 g | Saturated Fat: 12 one thousand | Trans Fat: i g | Cholesterol: 952 mg | Sodium: 3669 mg | Potassium: 1037 mg | Fiber: 3 g | Sugar: 4 m | Vitamin A: 2298 IU | Vitamin C: 78 mg | Calcium: 176 mg | Atomic number 26: 7 mg
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