Corned Beef Hash Skillet
Cost $5
Ingredients
- 2 Tbl. Butter
- 1 Jalapeno, diced finely
- 2 medium or 1 large Russet potato, diced into ½" pieces (about 1 1/2-cups)
- 1-1 ½ cups corned beef, cut into ½" pieces
- ½ small roasted yellow onion, diced (You can also use ½ a small fresh yellow onion*)
- 6 cloves roasted garlic, chopped finely (You can also use 2-3 cloves fresh garlic*)
- 1 tsp. Thyme
- 1 tsp. Rosemary
- ¼-½ cup white cheddar cheese, shredded (optional)
- 1 Tbl. Parsley, for garnish
- Salt + pepper to taste
- 4 eggs, cooked to your preference
Instructions
- In a skillet, melt the butter over low heat. Add in the diced potatoes, diced jalapeno, raw diced onion (if using), and raw garlic (if using). Add in 1 tablespoon of water and cover a lid or foil. Cook for 15-20 minutes, stirring occasionally, or until the potatoes are tender. If needed, add a tablespoon of water every 3-5 minutes to prevent mixture from sticking and burning.
- Increase heat to medium-low. Add in the corned beef, roasted onion, roasted garlic, thyme, rosemary. Season with salt and pepper. Continue to cook for 3-5 more minutes, stirring occasionally.
- Remove from heat and sprinkle the cheese and parsley on top. Serve with eggs cooked to your preference.
Notes
If you don't have roasted onion or garlic, add in 1 small diced onion and 6 minced garlic cloves in with the potatoes for the 20 minutes. You can also roast them separately before starting this recipe if preferred. I have a recipe for roasted garlic above.