Corned Beef Hash

Yield: 6 Servings


  • 3 cups Reser’s® Diced Potatoes (71117.14430)
  • 8 oz cooked corned beef, diced
  • 2 red bell pepper, diced
  • 2 onions, diced
  • 6 Tbsp butter
  • 6 eggs
  • 4 Tbsp canola oil


  1. Heat oil in a skillet over high heat. Add the prepared corned beef and cook, stirring, about 3 minutes to reheat.
  2. Stir in the Reser’s Diced Potatoes, onion and bell pepper, and cook, undisturbed, until potatoes are crisp on the bottom, about 6 minutes. Continue cooking, turning the hash to crisp up all sides of the potatoes, about 15 more minutes.
  3. Meanwhile, melt butter in a nonstick skillet over medium-high heat. Fry the eggs and season with salt and pepper to taste.
  4. Divide the hash into 6 portions and serve each with a fried egg on top!

TIP: Try Reser’s® Baja Cafe Pico de Gallo Salsa on the side to add some zing!