This Corned Beef Hash Skillet is a comforting, hearty meal that brings together tender potatoes, flavorful corned beef, and colorful vegetables. It’s an ideal breakfast, brunch, or even dinner option that’s easy to prepare in one pan. With Yukon gold potatoes, a blend of peppers, and seasoned corned beef, this hash skillet offers a balanced mix of flavors and textures that’s sure to satisfy.
Ingredients
- 600g (21 oz) yellow-fleshed potatoes (such as Yukon Gold), in skins, halved or quartered if large
- 1 onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 225g (8 oz) corned beef, canned, cubed or crumbled
- Salt and black pepper, to taste
- 4 spring onions, sliced
- Low-calorie spray (or olive oil, if preferred)
Instructions
- Prepare the Potatoes: Place the potatoes in a large pot of salted water. Bring to a boil and cook for 10-12 minutes or until tender but not falling apart. Drain and set aside.
- Cook the Vegetables: Spray a large skillet with low-calorie spray and heat over medium heat. Introduce the diced onion, green pepper, and red pepper to the pan. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Potatoes: Once the vegetables are softened, add the cooked potatoes to the skillet. Press down on the potatoes slightly with a spatula to create a crust on one side. Season with salt and black pepper.
- Add the Corned Beef: Add the corned beef to the skillet, spreading it evenly throughout the potato mixture. Press it gently into the mixture to combine.
- Cook Until Crispy: Allow the hash to cook for about 10 minutes, pressing down occasionally with a spatula to help the ingredients crisp up. Stir halfway through for even cooking.
- Garnish and Serve: Sprinkle the sliced spring onions over the hash before serving. Serve hot, directly from the skillet, and enjoy!
Conclusion
This Corned Beef Hash Skillet is a satisfying, easy-to-make meal with a perfect balance of crispy potatoes, savory corned beef, and fresh veggies. Ideal for any time of day, it’s a versatile dish that’s as delicious as it is filling. Simple ingredients and bold flavors make this hash skillet a true comfort food classic.
Hearty Corned Beef Hash Skillet
A simple and delicious one-pan corned beef hashwith potatoes, peppers, and onions, perfect for breakfast or brunch.
Ingredients
- 600 g 21 oz yellow-fleshed potatoes (such as Yukon Gold), in skins, halved or quartered if large
- 1 onion diced
- 1 green pepper diced
- 1 red pepper diced
- 225 g 8 oz corned beef, canned, cubed or crumbled
- Salt and black pepper to taste
- 4 spring onions sliced
- Low-calorie spray or olive oil, if preferred
Instructions
- Prepare the Potatoes: Place the potatoes in a large pot of salted water. Bring to a boil and cook for 10-12 minutes or until tender but not falling apart. Drain and set aside.
- Cook the Vegetables: Spray a large skillet with low-calorie spray and heat over medium heat. Introduce the diced onion, green pepper, and red pepper to the pan. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Potatoes: Once the vegetables are softened, add the cooked potatoes to the skillet. Press down on the potatoes slightly with a spatula to create a crust on one side. Season with salt and black pepper.
- Add the Corned Beef: Add the corned beef to the skillet, spreading it evenly throughout the potato mixture. Press it gently into the mixture to combine.
- Cook Until Crispy: Allow the hash to cook for about 10 minutes, pressing down occasionally with a spatula to help the ingredients crisp up. Stir halfway through for even cooking.
- Garnish and Serve: Sprinkle the sliced spring onions over the hash before serving. Serve hot, directly from the skillet, and enjoy!