Flannel Hash

  • 1 T. olive oil
  • 2 large russet potatoes -- shredded
  • 1 medium onion -- chopped
  • 1 medium red pepper -- cored and chopped
  • 1 medium green pepper -- cored and chopped
  • 1/4 tsp. smoked paprika -- you can substitute sweet paprika, if desired
  • 1/4 tsp. powdered garlic
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper
  • 1 c. coarsely chopped corned beef
  • 2 T. butter -- sliced into small pieces

Heat the oil in a large skillet over medium heat. When evenly heated, add the potatoes, onion, red and green peppers. Fry, flipping often, for 5 minutes. Add the seasonings and fry an additional 5 minutes. Add the corned beef and mix into the potato mixture. Arrange the butter over the top of the hash. Flip in large sections and fry an additional 2 minutes. Serve hot with eggs, if desired.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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