Author

Bonheur Recipes

Ingredients:

2 cups cooked corned beef, chopped

3 medium russet potatoes, peeled and diced

1 medium onion, finely chopped

2 tablespoons olive oil or butter

1 clove garlic, minced

1/4 cup chopped fresh parsley

1/2 teaspoon smoked paprika

Salt and pepper, to taste

4 eggs (optional, for serving)

Optional hot sauce or ketchup, for garnish

Directions:

Boil diced potatoes in salted water for 5–7 minutes until just tender. Drain and set aside.

Heat olive oil or butter in a large skillet over medium heat.

Add onions and garlic; sauté for 2–3 minutes until fragrant and translucent.

Add the cooked potatoes and corned beef to the skillet. Stir to combine and spread the mixture evenly.

Let it cook undisturbed for 5–7 minutes to get a nice crisp on the bottom.

Flip portions with a spatula and cook an additional 4–5 minutes, or until golden brown all over.

Sprinkle smoked paprika, salt, pepper, and parsley over the top. Stir gently to combine.

(Optional) In a separate pan, fry or poach eggs to your liking. Serve over each portion of hash.

Garnish with hot sauce or ketchup if desired, and serve hot.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 410 kcal | Servings: 4 servings