So I had about a pound of corned beef left over from my hot corned beef sandwiches. Mr. Picky loves a good savory breakfast. I make hash with a lot with left over meat, but I tried a new technique. I borrowed my mom’s food grinder that attached to the kitchen aid and went to town. I threw in what I thought would be good down in the grinder, and out came . . . .
Homemade Corned Beef Hash:
You could dice all of the following, but I put it all through a coarse grinder.
- About 1 lb. left over corned beef, (see my corned beef sandwich recipe on how I prepared)
- 5 small-medium size russet potatoes, peeled and steamed until just tender
- 1/2 large onion, cut to fit through grinder feeder
- 1 sweet bell pepper or 10 mini peppers ( I had mini sweets, so I had a variety of color and flavor)
Season with salt and pepper to taste. Fry in a large skillet until its how you like it. We like ours crispy so I cook it for about 30 minutes. We served it with poached eggs on top, with a side of toast. Breakfast for dinner, and a whole lot of comfort.