Need a quick supper with not too many ingredients that will please a hungry man and be gluten free? Got leftover corned beef in the fridge/freezer or just a can of corned beef in your pantry? Go for the hash! You won’t be sorry and you will be full….of yummy satisfying hash.
Libby’s doesn’t say gluten free on the can but I took a chance and did not get sick both times I have made this hash. I think it will be fine for others with celiac disease.
This is a happy food memory from my childhood; my mom made this once in a while. Sometimes she even stuffed peppers with it, extra tasty that way.
Mom’s Corned Beef Hash
1 can corned beef, I like Libby’s
4 medium russet potatoes
1 large onion chopped
½- 1 cup chopped pepper, any color (I used yellow in this batch)
1-2 tbsp. olive oil
Microwave each potato until fairly done; different for every oven. Let them cool a bit and peel. Cut into ¾ inch cubes.
Heat the oil in a large pan. I used my large cast iron pan. Love that sturdy pan, well seasoned so things don’t stick and you get a great browning as you fry, even with minimal oil. Add the onions, stir and cook 2-3 minutes, add the chopped pepper and cook another minute. Add the potato cubes, cook 5 minutes, then turn with a pancake turner. Cook 3 more minutes and add the corned beef after you cut it into half inch cubes. Cook 3-4 minutes, turn/stir with turner and cook 3-4 more. Do not let burn but a crisp brown crust is great on the potatoes and the meat. Add sea salt and freshly ground black pepper to taste; maybe ½-1 tsp. salt, and a quarter teaspoon pepper. Serve hot. I made a green salad to round out my hearty and satisfying meal.