Ingredients
- 4 cups russet potatoes peeled and cut into 1/2-inch cubes
- 4 tablespoons unsalted butter divided
- 1 small onion diced
- 1 small bell pepper diced (red or yellow)
- Kosher salt to taste
- 1/2 teaspoon ground black pepper
- 4 cups cooked corned beef chopped or shredded
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Fresh parsley optional, for garnish
Instructions
- Place the cubed potatoes in a pot and cover with water. Bring to a boil over medium-high heat and simmer for 5 to 10 minutes until fork tender. Drain and set aside.
- In a skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion, bell pepper, potatoes, kosher salt, and black pepper. Cook until the vegetables soften and the potatoes brown, about 8-10 minutes.
- Stir in the chopped cooked corned beef, garlic powder, onion powder, and dried thyme. Press the mixture down with the back of a spatula to form an even layer.
- Cook undisturbed for 3-5 minutes to form a crust. Flip the hash, add remaining butter to the skillet, and cook another 3-5 minutes until browned.
- Sprinkle with fresh parsley and top with fried eggs, if desired.
- Plate and serve the hash while hot, directly from the skillet.
