Some people get corned beef just because it’s around the time of St. Patrick’s Day, but I’ve been eating corned beef since I was a kid all year ’round!
I was used to putting my corned beef in a crockpot and eating it almost like a soup with potatoes and carrots but I wanted to do something a little different! So I decided to make a hash and just have the cabbage on the side. I added all my fave ingredients; peppers, onions, potatoes and of course corned beef!
- 3 tablespoons extra virgin olive oil
- 5 russet potatoes diced into cubs
- cooked corned beef, diced
NOTE: When you saute the potatoes, add the juice from the corned beef that you boiled right after you add onions and peppers.
Heat the oil in a large skillet over medium heat. Add to potatoes and sauté for about 10 minutes, flipping them as they turn brown. Add the onion and chile, salt and pepper to taste, and continue sautéing until the potatoes and onions are both golden brown and potatoes are cooked through. Add the corned beef and blend thoroughly. Finish by stirring the butter into the mixture (optional).
Added 2 cups of juice from the corned beef pot to soften the potatoes.
The steam is rising!
And here it is! That simple! I had mine with spicy cabbage that I sauteed in the corned beef juice with olive oil, salt, pepper and crushed red pepper with a little bit of seasoning salt.