Corned Beef Hash
Use leftover corned beef for an awesome breakfast the next morning. Diced red bell pepper makes it extra delicious.
Servings: 4
Ingredients
- 1 1/2 tablespoons avocado oil
- 1 medium yellow onion diced
- 1 large red bell pepper diced
- 1/4 teaspoon seasoned salt Lawry’s brand
- 1/4 teaspoon ground black pepper
- 2 cups cooked corned beef cut into 1/4-inch dice
- 3 yukon or red potatoes (about 1 pound) cooked cut into 1/2-inch dice
- 4 large eggs
For serving
- Seasoned salt
- Tabasco sauce
- Ground black pepper
Instructions
- Heat the avocado oil in a large sauté pan or everyday pan over medium heat. Add the onion and sauté for a few minutes, until a bit softened. Add the bell pepper, seasoned salt, and pepper and stir to combine, then cover and let sweat for a few minutes, until peppers are a bit softened.
- Add the corned beef and stir to combine. Let cook, uncovered, for about 5 minutes, stirring occasionally.
- Add the potatoes and use a potato masher to smash some of them. Stir to combine. Let cook, uncovered, for about 10 minutes, until there are lots of browned bits.
- When the hash is 5 minutes away from being done, heat a little more oil in another skillet and fry the eggs over easy.
- Spoon the hash onto 4 plates, and top each serving with a fried egg. Serve w/seasoned salt, hot sauce, and black pepper at the table.