Ingredients:

  • 1 can (15 oz / 425 g) Hormel Corned Beef Hash
  • 1 medium onion, diced
  • 1 bell pepper (any color), diced
  • 2 medium potatoes, peeled and diced
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon garlic powder (5 g)
  • 1/2 teaspoon black pepper (2 g)
  • 1/2 teaspoon paprika (2 g)
  • Salt, to taste
  • Fresh parsley, chopped, for garnish
  • Hot sauce (optional)

Instructions:

  1. Dice the onion and bell pepper. Peel and dice the potatoes (if using raw).
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes, season with salt, and cook for about 5-7 minutes until slightly tender, stirring occasionally.
  3. Add the onions and bell peppers to the skillet. Continue cooking for an additional 3-4 minutes until the vegetables are softened.
  4. Push the vegetables to the side of the skillet. Add the Hormel Corned Beef Hash into the center of the skillet. Sprinkle with garlic powder, black pepper, and paprika.
  5. Mix the vegetables with the corned beef hash. Press down with the spatula and cook until the bottom is golden brown, about 5 minutes. Flip and cook the other side until crisp.
  6. Garnish with fresh parsley and serve hot, with optional hot sauce.