You may think of corned beef hash as a more suitable solution for breakfast on St. Patrick’s Day or perhaps for post-St. Paddy’s Day leftovers, but it’s also great for Christmas morning breakfast, brunch, or any random Tuesday morning.
I’ve made some major improvements in this recipe since the last time I shared it with you. I hope you like them. Simple to put together, very filling, and always delicious, this corned beef hash is what’s on my menu for Christmas morning.
Ingredients
- 1 tablespoons unsalted butter
- 1 tablespoons virgin olive oil
- 1 large onion, chopped
- 1/2 medium red bell pepper, chopped
- 1/2 medium green bell pepper, chopped
- 5 large potatoes, peeled and cubed
- 1 medium carrot, peeled and shredded
- 2 pounds previously cooked corned beef, shredded or cubed
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons whole milk
- 2 large eggs, slightly whipped
- 8 oz shredded Colby Jack cheese
Directions
- Add olive oil and butter to a large skillet. Heat over medium heat until butter is melted.
- Add onion to the skillet and cook approximately 5-8 minutes, until the onions begin to brown.
- Add the potatoes, red and green bell peppers, and carrots and cook about 10-15 minutes, until tender. Stir occasionally.
- Add corned beef, parsley, Italian seasoning, salt, and pepper and stir until combined.
- Cook an additional 10-20 minutes, until slightly crispy and browned, (cooking time may vary drastically depending on your personal preference for how brown you like your corned beef hash). Stir often.
- Add eggs and milk and stir until eggs are cooked and the mixture if fully combined.
- Remove from heat and place in a serving dish, (or on individual plates).
- Sprinkle with Colby Jack cheese and serve.
Serving Suggestions
My family loves to add guacamole, corn and black bean salsa, hot sauce, and / or queso dip to this corned beef recipe. I generally put out a jar / bottle of each so everyone can add toppings and sauces according to their own personal tastes. I also make plenty of toast to serve with this recipe, and occasionally we’ll even top the finished corned beef hash with sausage gravy for a truly indulgent breakfast – that’s perfect for holidays and other large family gatherings.
Give it a try and be sure to let me know your thoughts and any substitutions or additions you try with a comment below.
