Little Rooster's Cafe Corned Beef Hash

Start your day with the hearty, flavor-packed comfort of Little Rooster's Cafe Corned Beef Hash! This classic breakfast favorite combines tender bites of cooked corned beef, crispy golden russet potatoes, and a medley of sautéed onions, red bell peppers, and garlic, all seasoned with a savory touch of smoked paprika for a subtle depth of flavor. Sizzled to perfection in a blend of butter and olive oil, this one-skillet wonder is as satisfying as it is easy to make. Perfectly customizable, serve it solo or crown each portion with a fried or poached egg for an irresistible finishing touch. Ready in under an hour, this hearty hash is the ultimate weekend brunch staple or quick dinner option that will leave your table craving more!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Cooked corned beef
• 3 medium Russet potatoes
• 1 medium Yellow onion
• 1 medium Red bell pepper
• 2 cloves Garlic cloves
• 3 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.5 teaspoons Smoked paprika
• 2 tablespoons Fresh parsley
• 4 large Eggs (optional, for serving)

Directions

Step 1

Peel and dice the russet potatoes into small, bite-sized cubes. Place them in a pot of cold, salted water and bring to a boil. Cook for 5-7 minutes, or until the potatoes are just tender. Drain and set aside.

Step 2

Finely dice the onion, red bell pepper, and garlic cloves. Chop the corned beef into small, bite-sized pieces. Roughly chop the fresh parsley and set aside for garnish.

Step 3

Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large, heavy skillet over medium heat.

Step 4

Add the diced onion and bell pepper to the skillet, cooking for 4-5 minutes until softened. Add the garlic and cook for an additional 1-2 minutes until fragrant.

Step 5

Increase the heat to medium-high and add the remaining tablespoon of olive oil. Add the drained potatoes to the skillet, spreading them out in a single layer. Let them cook undisturbed for 4-5 minutes to develop a crispy crust.

Step 6

Stir the potatoes and vegetable mixture, then add the chopped corned beef to the skillet. Sprinkle with salt, black pepper, and smoked paprika. Cook for another 5-7 minutes, stirring occasionally, until the potatoes are golden and crispy, and the corned beef is heated through.

Step 7

Add the remaining tablespoon of butter to the skillet, stirring to melt and coat the mixture evenly.

Step 8

If serving with eggs, prepare them to your liking (fried or poached work well) while the hash finishes cooking.

Step 9

Remove the hash from the heat, garnish with freshly chopped parsley, and serve immediately. Top each portion with an egg, if desired.

Nutrition Facts

Serving size	(1512.1g)

Amount per serving	% Daily Value*
Calories	2616.5

Total Fat 172.8g	0%
Saturated Fat 63.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1298.1mg	0%
Sodium 7295.8mg	0%
Total Carbohydrate 136.8g	0%
Dietary Fiber 14.5g	0%
Total Sugars 15.9g
Protein 123.9g	0%

Vitamin D 164IU	0%
Calcium 278.9mg	0%
Iron 20.4mg	0%
Potassium 4417.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.9%

Protein: 19.1%

Carbs: 21.1%