Corned Beef Hash

Name: Corned Beef Hash
Prep time: 30 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 2 baking potatoes (about 1 pound), peeled and cut into ½-inch cubes (about 3 cups); 1 onion, chopped; Coarse salt and ground pepper; 1 red bell pepper, ribs and seeds removed, chopped; 2 tablespoons prepared horseradish; 1 tablespoon Worcestershire sauce; 8 ounces thinly sliced corned beef, cut crosswise into ¼-inch-wide strips; 0.25 cup heavy cream

3.4

(40)

1 Review

By

Martha Stewart Editors

Updated on October 8, 2019

Prep Time:

30 mins

Total Time:

30 mins

Servings:

4

This dish, sent in by reader Robert MacNeill of Cincinnati, Ohio, is a popular item on diner menus and is easy to make at home. Serve it as a side or, for a complete meal, top it with eggs for a protein-packed breakfast.

Ingredients

2 tablespoons olive oil
2 baking potatoes (about 1 pound), peeled and cut into ½-inch cubes (about 3 cups)
1 onion, chopped
Coarse salt and ground pepper
1 red bell pepper, ribs and seeds removed, chopped
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
8 ounces thinly sliced corned beef, cut crosswise into ¼-inch-wide strips
¼ cup heavy cream

Directions

Heat oil in a large (12-inch) nonstick skillet over medium heat. Add potatoes; cook, turning often, until golden, 10 to 12 minutes.
Add onion; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring often, until potatoes and onions are browned, 5 minutes.
Add bell pepper, horseradish, and Worcestershire sauce. Cook until peppers are tender, about 5 minutes. Stir in corned beef and cream until warmed through, about 2 minutes. Serve immediately.

Cook's Notes

After stirring in the cream in step 3, reduce heat to low. Break 4 eggs, one at a time, on top of hash in skillet; cover, and cook just until whites are set, about 10 minutes. Use a spatula to divide among 4 plates.