Use leftover corned beef to make this tasty hash that’s perfect for brunch. It’s crispy, flavorful, and made with tender Little Reds™.

For a kid-approved twist, add some shredded cheddar or mozzarella on top to make it a little bit cheesy!

Prep
10 mins
Cook
20 mins
Serves
4
Ingredients
11
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Equipment

  • Medium skillet
  • Large pot

Ingredients

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  • 1 1/2 cups cooked corned beef, diced or shredded
  • 1 lb Little Reds™, diced
  • 1 small onion, finely chopped
  • 1 small bell pepper, diced (optional, for color)
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • (To taste) salt and pepper
  • 2 Tbsp fresh parsley, chopped (optional)
  • 4 eggs, for serving (optional)
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Instructions

  • Prepare the potatoes:

    Halve or dice Little Potatoes to your preferred size. Place in a pot and cover with a few inches of cold water. Bring to a boil for five minutes until potatoes are just fork tender.

  • Sauté the veggies:

    Heat butter and olive oil in a large skillet over medium heat. Add the onion and bell pepper and sauté for 3 to 4 minutes until softened.

  • Crisp up the potatoes:

    Add the parboiled potatoes to the skillet and season with garlic powder, smoked paprika, salt, and pepper. Cook for about 5 to 7 minutes, stirring occasionally, until the potatoes start to get golden and crispy.

  • Add the corned beef:

    Stir in the diced corned beef and press everything down into the pan with a spatula. Let cook for 3 to 4 minutes undisturbed to get crispy edges, then stir and repeat until everything is golden brown.

  • Serve with eggs (optional):

    While the hash is finishing, cook eggs your favorite way—fried, poached, or scrambled. Top the hash with fresh parsley and serve hot with eggs on the side.