Cooked corned beef, enough to measure about 4 cups diced*
6 medium cooked potatoes, about 4 cups diced (I use the leftover white potatoes that were boiled with the corned beef)
1 small red or yellow onion, diced
1 medium green bell pepper, diced
1-2 jalapeno peppers, sliced and/or 1 small green bell pepper, cut into small dice
olive or vegetable oil
1-2 tsp. light butter (optional)
Salt & pepper, to taste
*Here's a recipe for home-cured corned beef - totally worth the effort if you're so inclined: http://thegrubfiles.blogspot.com/2016/11/home-cured-corned-beef.html
1. Place diced corned beef in a food processor and pulse/chop briefly (don't overdo it, because you don't want to end up with a paste). Set aside.
2. In a medium saute pan, heat 2 tbsp. of olive or vegetable oil on high. Add chopped onion, reduce heat to medium, or medium low and cook, stirring occasionally, about 10 minutes or until caramelized.
3. Add sliced jalapeños and diced bell pepper and continue cooking about 3-5 minutes or until peppers start to soften. Add corned beef and stir well. Cook about 5 minutes or until mixture is heated through. Mix in 1-2 tsp. of light butter.
4. Add diced potatoes and stir well. Season mixture with some salt & pepper. If the hash is too dry, add a bit of the cooking liquid that the corned beef & veggies had been cooked in.
5. Turn heat up to med/medium-high. Flatten hash with spatula in the pan. Let cook a couple minutes until bottom begins to brown. Flip hash over in sections to lightly brown the other side.
6. Serve with fried egg on top and Tabasco or Crystal Hot Sauce (my personal fav) if you like a little extra kick.
Coarsely ground corned beef, diced cooked potatoes, diced green bell peppers, chopped jalapeño, chopped onion.