Crispy Corned Beef Hash Delight: A Comfort Food Classic

Ingredients

• 1 pound corned beef, cooked and diced
• 3 medium potatoes, peeled and cubed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper diced
• 1 cup frozen peas
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 Prise Salt to taste
• 1 Prise Pepper to taste
• 2 large eggs (optional, for serving)
• 1 Prise Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, add the cubed potatoes and cover with cold water. Bring to a boil and cook for 8-10 minutes, until just tender but not fully cooked. Drain and set aside.
2. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion, diced red bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.
3. Stir in the cooked corned beef and the partially cooked potatoes. Spread the mixture evenly in the skillet and flatten it down with a spatula. Allow it to cook undisturbed for about 5 minutes on medium-high heat until the bottom is crispy.
4. Carefully flip sections of the hash to crisp up the other side, adding the remaining olive oil and butter as needed to prevent sticking. Cook for another 5-7 minutes until golden brown and crispy. Season with salt and pepper to taste.
5. Gently stir in the frozen peas and let them cook for about 2-3 minutes until heated through.
6. If desired, in a separate skillet, fry or poach the eggs to serve on top of the hash.
7. Divide the corned beef hash onto plates, top with a fried or poached egg (if using), and garnish with fresh parsley.