Ingredients
INGREDIENTS:
2 tablespoons canola oil
1 pound Yukon Gold potatoes, 1/2 inch dice
3/4 pound piece cooked corned beef, 1/2 inch dice
3 cups yellow onions (about 2 large onions), 1/2inch dice
1 large red bell pepper, cut into 1/4-inch dice
1 tablespoon Jalapeno pepper minced
1 tablespoon garlic minced
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
to taste salt and pepper
Optional Ingredients
1 tablespoon fresh flat-leaf parsley, chopped
Directions
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Cook potatoes in boiling salted water to cover until fork tender, about 13 minutes, then drain and set aside. Dice corned beef into a 1/2 inch dice and set aside.
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Over moderately high heat and using a large pan, sauté onion and bell pepper in oil, stirring, until onions release their moisture and begin to brown, about 3 minutes. Add Jalapeno pepper, garlic and spices. Sauté an additional minute, stirring constantly to avoid scorching the garlic.
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Add potatoes and corned beef and continue to sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes (or until up to temperature). Season with salt and pepper.
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If desired, sprinkle parsley over hash prior to serving.
- Tags
- Beef Breakfast Vegetables
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