Corned Beef & Red Potato Hash
Recipe By Jessica Karley
Make magic on St. Patrick's day with this filling Corned Beef and Red Potato Hash - Make enough to last all week long!
¼ cup olive oil
4 cups diced red potatoes, boiled and cooled
2 cups onion diced
4 cloves garlic
2 cup bell peppers
2 teaspoon kosher salt
1 teaspoon cracked black pepper
1 teaspoon caraway seeds
2 cups cooked and diced corned beef
Preparation
Heat olive oil until shimmering in a large frying pan over high heat. Cook potatoes until they are golden brown. Remove the potatoes from the pan and set aside. Place the onions, bell peppers and garlic, salt, pepper, and caraway seed in the pan. Saute until onions and peppers have started to soften, about 3-4 minutes. Add potatoes and corned beef. Cook until the hash is heated through.
Ingredients
¼ cup olive oil
4 cups diced red potatoes, boiled and cooled
2 cups onion diced
4 cloves garlic
2 cup bell peppers
2 teaspoon kosher salt
1 teaspoon cracked black pepper
1 teaspoon caraway seeds
2 cups cooked and diced corned beef
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