- 1 pound russet potatoes, skinned and diced
- 1 Tablespoon olive oil
- 1 teaspoon all-purpose herb seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 Tablespoons butter
- 1 medium onion diced
- 1 clove garlic, diced
- 1 red pepper diced
- 2 cups diced corned beef
- Splash of Worcestershire sauce
- Salt and pepper to taste
- 2 Tablespoons fresh parsley, chopped
- 4 eggs (Optional)
- 1/2 cup cheese (Optional)
Heat oven to 425 degrees, combine potatoes, oil and spices in a bowl and then mix. Cover a 9×13 pan with parchment paper and spread potatoes on the pan evenly. Roast potatoes in the pan for 15-20 minutes. Remove from oven and add to skillet of already cooking ingredients.
While potatoes are roasting, combine butter, onions, garlic and red pepper in a pan and sauté 6-7 minutes until onions are translucent over medium heat. Add diced corned beef and turn heat to low, cover.
Add potatoes to skillet and add a splash of Worcestershire sauce. Turn skillet up to medium heat and brown the hash to your liking. Add salt and pepper as desired. Top with fresh parsley and serve immediately.
Optional: Once potatoes are added to dish, increase heat of skillet to medium. Crack 4 eggs on top of hash, cover and cook until desired level of egg doneness.
Add 1/2 cup of cheese to hash for a topping if desired.