Corned Beef Hash with Caramelized Onions and Red Peppers

I have to admit I am more excited about having leftover corned beef from St. Patty’s Day so I can make corned beef hash on the weekend!  I usually cook 2 corned beef and allow one to cool and cut it in cubes and freeze it for later.  I sautéed an onion and red pepper until lightly golden and added the potatoes, corned beef, garlic and fresh thyme and cooked them until the potatoes were nicely browned.  The tip is to allow the vegetables to brown on one side before turning them.  If you keep turning them while they cook, it doesn’t allow for that nice crust that I think is the best part of the dish.  I poached some eggs (or you could fry the eggs) to serve on top of the hash and served it with some fruit salad.  Another time I made it, I had a diced leftover roasted sweet potato and added it to the mix and it was delicious.  A great way to start the weekend! Click here for the recipe….