Leftover Corned Beef Hash
Leftover corned beef hash is so simple to make and takes your leftovers to the next level! All you need is leftover corned beef hash and a few other ingredients to make this delicious gluten-free and dairy-free breakfast recipe. If you're celebrating St. Patrick's Day, you need to try this recipe!
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Ingredients
- 2 tbsp avocado oil - or olive oil
- 1 cup white onion - diced (from 1/2 large onion)
- 1 cup red bell pepper - diced (from 1 bell pepper)
- 2 cloved garlic - minced
- 1.5 lbs russet potatoes - peeled and cubed in 1/2 inch pieces (about 4-5 medium potatoes)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 cups leftover corned beef - cubed (check ingredients to ensure gluten-free!)
- 1/4 cup fresh parsley - chopped
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Instructions
- Heat oil in a skillet over medium heat.
- Add onions and cook for 2-3 minutes.
- Add bell pepper, and cook an additional 2-3 minutes, until onions and peppers are soft.
- Add garlic and cook for 1-2 minutes, stirring to ensure garlic does not burn.
- Stir potatoes into the skillet, along with salt and pepper. Cook for 15-20 minutes, until potatoes are tender and crispy. Stir every few minutes so that the onions and peppers do not burn.
- Stir in leftover corned beef, and cook until the corned beef is warm and crispy, about 3-4 minutes. Garnish with chopped fresh parsley and serve.
Nutrition
Calories: 338kcal | Carbohydrates: 37g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 1282mg | Potassium: 1034mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1480IU | Vitamin C: 80.4mg | Calcium: 43mg | Iron: 2.9mg
