Shelly's Recipe

CORNED BEEF HASH

Category: Breakfast and Brunch

2 small baking potatoes (about 2/3 lb)
6 tbsp butter
1 cup each 1/2 inch diced red, yellow, and green bell peppers and diced yellow onion
1/2 cup diced celery
Fresh cracked black pepper
1/4 tsp salt
Pinch cayenne pepper
4 – 4 1/2 lbs corned beef, cut into 1/2 inch cubes
5 tbsp chopped parsley

In a medium saucepan of cold salted water, bring the unpeeled potatoes to a boil. Boil until slightly undercooked, about 20 minutes. Drain and cool to room temp, then peel and cut into 1/2 inch chunks.

Melt 2 tbsp butter in large frying pan and add peppers, onion, and celery. Cover and sweat over low heat for 3 or 4 minutes. Add pepper, salt, and cayenne and continue cooking, uncovered, on low for an additional 3 minutes.

Remove from pan immediately and let cool. Place a large nonstick skillet over high heat and melt the remaining butter. Add potatoes and cook until golden brown. Reduce heat to medium and add the corned beef and the vegetable. Cook until heated through. Season to taste with more salt and pepper and garish with parsley. Serve with poached eggs.