Corned Beef Hash Browns

Votes: 4

Time: 45 min.
Complexity: easily
Servings: 4

Hash browns are a popular Western fried potato dish, typically served for breakfast as pancakes or simply fried grated or finely chopped potatoes. Coarsely grated fried potatoes look quite appetizing. Adding some corned beef, onions, and finely chopped bell peppers makes them delicious and filling. The key is to let the potatoes brown thoroughly. Avoid stirring too often to ensure crispy hash browns. Serve with melted cheese and a fried egg.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons of vegetable oil
240 g of prepared corned beef or pastrami, diced
1 white onion, finely chopped
1 bell pepper, finely chopped
2 medium baking potatoes, peeled and grated (about 2 cups)
4 tbsp (60 g) butter
4 large eggs
4 slices cheddar (about 60 g)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat vegetable oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until some fat has rendered and the meat is lightly browned, about 3 minutes. Add the onion, bell pepper, and potatoes and cook, undisturbed, until crispy and golden brown on the bottom, about 6 minutes. Continue cooking, stirring the potatoes to ensure even browning, for about 15 minutes more.
Meanwhile, melt the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or brown them on both sides. Season with salt and pepper.

Place the cheese slices on top of the potatoes, reduce heat, and cook until the cheese melts, about 1 minute. Serve the potatoes with a fried egg on top of each serving.

Categories:

recipe / Main courses / Meat / Vegetables and mushrooms / Eggs and dairy products / / American cuisine

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