Ingredients and Weight:
- Russet potatoes, peeled and diced: 1 pound (450 grams)
- Corned beef, chopped: 1 pound (450 grams)
- Onion, chopped: 1/2 cup (50 grams)
- Bell pepper, chopped: 1/2 cup (50 grams)
- Butter: 2 tablespoons (30 grams)
- Olive oil: 2 tablespoons (30 grams)
- Fresh thyme leaves, chopped: 1 tablespoon (1 gram)
- Salt and black pepper, to taste
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large skillet, melt the butter and olive oil over medium heat.
- Add the potatoes and season with salt and pepper. Cook for 10 minutes, or until they are slightly browned and tender.
- Add the chopped corned beef, onion, and bell pepper to the skillet. Cook for 5 minutes, stirring occasionally.
- Stir in the chopped thyme and cook for 2 minutes more.
- Season to taste with additional salt and pepper if desired.
Nutritional Information:
- Calories: 250
- Fat: 10 grams
- Carbohydrates: 25 grams
- Protein: 20 grams
Dish Characteristics:
- Savory and flavorful
- Hearty and filling
- Perfect for breakfast, brunch, or lunch
User Comments:
- "This is a delicious and easy dish to make. It's perfect for a weekend brunch."
- "I love the combination of potatoes, corned beef, and vegetables."
- "This hash is so flavorful and satisfying."
- "The chopped thyme adds a nice touch."
- "I served this dish with fried eggs and it was perfect."
Special Precautions and Tips:
- If you can't find cooked corned beef, you can use canned corned beef instead.
- For a vegetarian version, you can substitute tofu for the corned beef.
- Serve this hash with fried or poached eggs, or your favorite toppings.
