Corned Beef Hash is my favorite breakfast dish. For this recipe, We use some left over corned beef, red skin potatoes, and carrots.

2–3 red skinned potatoes, precooked and diced
2 cups corned beef or pastrami, precooked and diced
1 cup carrots, precooked and diced
1/2 yellow onion, diced
1/2 green pepper, diced
3 eggs
2–3 tablespoons, olive oil
garlic powder to taste
coarse salt and pepper to taste

I used a 10″ Cast Iron Skillet.

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28 Comments

  1. A Cleveland classic! Winter is coming. What are the plans for winter content?

  2. I've started eating some kind of hash on the weekends for breakfast (not because of too many sodas though). It just seems like the right way to start a weekend!

  3. The last thing my body wants after too many wobbly pops is to have to cook… finding a good chinese buffet is my jam !

  4. If you ever do some experimenting, try the hash with dehydrated veggies. Just rehydrate them for a few minutes then put them in the hash. Their really small and would make great hash

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