Diner-Style Corned Beef Hash
Serving Size / Yield
- 4 medium unpeeled white potatoes, washed
- 3 tablespoons oil
- 8 fried eggs
- 4 pounds corned beef brisket
- 1 piece Spanish onion, diced
- 2 teaspoons salt
- 2 teaspoons green bell pepper, chopped
- Ground pepper to taste
Cook corned beef as desired and cool after cooking. If you are using pre-cooked corned beef, just dice.
Boil potatoes for 45 minutes with salt and refrigerate after cooking.
Dice corned beef, onion and potatoes and place them into a bowl.
Add salt and pepper, mix and form into patties then wrap in plastic then refrigerate until ready to cook.
Heat pan and put some oil then cook beef hash patties until both sides are brown.
Serve with fried eggs on top or scrambled eggs mixed in.