This adaptation of a MarketGrow recipe reminds me of mornings in local cafés (most frequently Pete’s and then Roy’s). My favorite breakfast. FWIW, I never started with raw potatoes: I used leftovers or frozen hash browns.

INGREDIENTS:

2 cups cooked corned beef, diced or shredded

3 medium potatoes, peeled and diced (or leftovers, or frozen shredded potatoes)

1 small onion, finely chopped

1/2 green bell pepper, diced (optional)

1/2 red bell pepper, diced (optional)

2 cloves garlic, minced

1 Tablespoon olive oil

2 Tablespoons unsalted butter or additional olive oil

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (optional, for garnish)

4 large eggs (optional, for serving)

INSTRUCTIONS:

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced potatoes and cook for about 10-12 minutes, stirring occasionally, until they are golden brown and tender. Remove the potatoes from the skillet and set them aside.

(If using leftovers or frozen shredded potatoes, start with the next step, and cook the potatoes with the vegetables).

In the same skillet, melt the butter or olive oil over medium heat. Add the chopped onion, green bell pepper, and red bell pepper. (I don’t like peppers, so I always leave them out. And the hash is still delicious.)

Sauté for 4-5 minutes until the vegetables are softened, the onions are translucent, and the potatoes, if you are using them here, are partially cooked. Add the minced garlic and cook for an additional minute.

Return the diced corned beef to the skillet along with the cooked potatoes if you started with raw ones. Stir everything together and press the mixture down slightly with a spatula. Cook for 5-7 minutes, letting the hash crisp up on the bottom before flipping sections to crisp the other side. Season with salt and pepper to taste—be gentle with the salt, since corned beef is so salty already.

Garnish with chopped fresh parsley if you want.

If desired, top with a fried egg or two and serve hot.