Corned Beef Hash

© Katherine Stetson

Serves four as a side dish.

The best results come from cooking the ingredients separately and then “hashing” them all together just before serving. Leftovers make a great filling for hand pies!

  • 2 russet potatoes, peeled and cut into ¼ inch dice
  • 8 ounces corned beef
  • ½ red Bell pepper, cut into ¼ inch dice
  • ½ yellow onion, cut into ¼ inch dice
  • Peanut oil
  • Sea salt and pepper, to taste

Heat one tablespoon peanut oil in a skillet over medium heat. Add onion and pepper and cook until lightly colored. Remove with a slotted spoon to a bowl and set aside.

Add two tablespoons peanut oil to the skillet and add the potatoes. Cook until browned and crispy. Remove with a slotted spoon to a bowl and set aside.

In a food processor fitted with a steel blade, pulse the corned beef until coarsely chopped. Add to the skillet and fry briefly. Stir in the cooked potatoes and onions and peppers. Cook until everything is heated through. Season to taste with salt and pepper.

Copyright © Katherine Stetson, all rights reserved.