Southwestern Corned Beef Hash Deluxe

A unique twist on a classic breakfast dish with a Southwestern flair, featuring savory corned beef, crispy potatoes, and a blend of vibrant spices. Perfect for a hearty start to your day.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

2 tbsp olive oil

1 lb cooked corned beef, diced

1 large russet potato, peeled and diced

1 red bell pepper, diced

1 green bell pepper, diced

1 medium onion, chopped

2 cloves garlic, minced

1 tsp smoked paprika

1/2 tsp ground cumin

Salt and pepper to taste

4 large eggs

1/4 cup chopped cilantro

1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat.

2. Add diced potatoes and cook until golden and crispy, about 10 minutes.

3. Stir in onions, bell peppers, and garlic; cook until softened, about 5 minutes.

4. Add corned beef, smoked paprika, cumin, salt, and pepper; cook for an additional 5 minutes.

5. Make four wells in the hash and crack an egg into each well.

6. Cover the skillet and cook until eggs are set to desired doneness, about 5-7 minutes.

7. Garnish with chopped cilantro and serve with lime wedges.

Storage

Store leftover hash in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place the hash in a skillet over medium heat until warmed through. Alternatively, microwave on medium power in 1-minute increments.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.