Ingredients:
2 cups cooked corned beef, diced
3 cups cooked potatoes, diced
1 small onion, finely chopped
1/2 green bell pepper, diced (optional)
2 tablespoons butter or oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Instructions:
Heat the butter or oil in a large skillet over medium heat. Add the chopped onion and bell pepper if using. Cook for 3 to 4 minutes until softened.
Add the diced potatoes to the skillet and cook for 5 to 7 minutes, stirring occasionally, until lightly browned.
Stir in the diced corned beef. Season with salt, black pepper, and paprika. Press the mixture down gently with a spatula and let it cook undisturbed for 4 to 5 minutes to develop a crispy crust on the bottom.
Flip sections of the hash and continue cooking for another 4 to 5 minutes until heated through and browned.
Serve hot as a hearty breakfast or supper dish, perfect with fried or poached eggs on top.