Corned Beef Hash
This cast iron breakfast skillet recipe is a classic way to use leftover corned beef from your St. Patrick’s Day celebration, but it’s simple and easy enough to make all year long.
Ingredients
- 1 onion
- 1 green pepper
- 4 tbsp (60 ml) oil, divided
- 3 cups (760 ml) frozen diced potatoes
- 1 tbsp (15 ml) garlic & herb rub
- � tsp (2 ml) salt
- 1� cups (375 ml) corned beef?(about 8 oz./250 g chopped)
- 4 eggs
- optional: chopped fresh parsley leaves
Directions
- Preheat the oven to 350�F (180�C)?
- Heat the 12"?(30-cm)?Cast Iron Skillet?over medium heat for 5�6 minutes.?
- Chop the onion and pepper in the?Manual Food Processor.
- Add?1 tbsp (15 mL)?of the oil to the skillet. Add the onion and peppers, and cook for 4 minutes, stirring occasionally.?
- Add the remaining oil to the skillet. Then add the potatoes, rub, and salt. Spread the potatoes into an even layer and cook, undisturbed, for 8�10 minutes. Stir in the corned beef and cook, undisturbed, for an additional 6�8 minutes. Remove the skillet from the heat.?
- Crack the eggs over the?hash and?bake until the eggs are just set, about 10�12 minutes.?Top with chopped parsley just before serving.
