Ultimate Breakfast Hash
Ok y’all, this is the ultimate breakfast hash! We are taking breakfast hash to new levels with corned beef, crispy potatoes, eggs, and plenty of flavor. This is great for breakfast, brunch, or breakfast for dinner.
½ small sweet potato
1 pound small red potatoes
1–2 tablespoons butter or oil
1 onion, diced
1 green bell pepper, diced
5 cloves garlic, minced
1 can corned beef, like Hormel (optional—leave out to make the dish vegetarian)
Lemon pepper seasoning
1. Peel the sweet potato (no need to peel the red potatoes). Then, thinly slice the sweet potato and red potatoes—this is important so they get crispy in the pan. (If you prefer, you can parboil the potatoes for a few minutes instead—just make sure not to overcook them)
2. Place a large nonstick skillet over medium-high heat. Add the butter or oil (I prefer butter), then the sliced potatoes. Cook, stirring, until brown and crispy. Add the diced onion and bell pepper and cook, stirring, until the onion is translucent, 2–3 minutes (you may need to turn down the heat). Add the garlic and sauté, stirring, until fragrant, about 1 minute. Add the can of corned beef and cook, stirring, until everything is warm and combined.
3. Season with lemon pepper seasoning, then taste and season with salt and pepper if needed (I find that the lemon pepper is enough).
4. Fry the eggs to your preference and serve on top of the hash!