Cast-Iron Corned Beef Hash
Corned beef hash is one of my favorite breakfast dishes to prepare. However, like most things I cook, I take this out to the grill. If you have two pans, prepare the eggs in the other while the other is finishing up. This is great outdoor meal and absolutely perfect for cookouts and camping. Photo by: Sabrina BakshPrint Pin
Servings: 5 People
- 1 15 inch large cast iron skillet
- 7 medium Yukon gold potatoes cubed
- 2 cups corned beef cubed
- 1 large bell pepper seeded and diced
- 1 medium onion chopped
- 1 clove garlic minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch pepper flakes
- Preheat grill for medium high heat. Place pan on the grill and let it heat up for about 10 minutes before adding oil.
- Chop vegetables as instructed above. Add oil to pan. When it begins to smoke, add the onions and cook for 1 minute. Add garlic, and cook for 30 seconds. Add potatoes and bell peppers, season with salt and pepper, and cook for 20 minutes, stirring occasionally. Watch for burning, either reduce heat or move to a cooler part of the grill, then cook indirectly for the remaining time.
- When the potatoes start to become tender, add cubed corned beef and pepper flakes. Cook for an additional 10 minutes or until potatoes are browned and completely tender.
- Using heat resistant gloves, remove pan from the heat and place onto a hot pad (or two). Let hash sit for 5 minutes until the eggs prepared Serve each portion with an egg on top and a slice of buttered toast.
- Have a flat top grill or griddle? You can use that instead! Follow manufacturer's direction and adjust cook times and follow temperature recommendations as instructed. Plus side? You can even cook the eggs right next to the hash!
Serving: 5g | Calories: 440kcal | Carbohydrates: 46g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 1401mg | Potassium: 1388mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1033IU | Vitamin C: 116mg | Calcium: 44mg | Iron: 4mg