Eosinophilic Esophagitis Friendly Corned Beef Hash
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Learn more āIngredients
4 servings
- 1 lb russet potatoes (about 2 medium), peeled and cut into Ā½-inch dice
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp vegetable oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 12 oz cooked corned beef, cut into Ā½-inch dice
- 1 tsp worcestershire sauce
- Ā½ tsp garlic powder
- Ā½ tsp smoked paprika
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Place the diced potatoes in a large pot, cover with cold salted water, and bring to a boil over high heat. Cook for 5 minutes, until the potatoes are just barely tender but still hold their shape when pierced with a fork. Drain well and spread on a cutting board to steam-dry for 2ā3 minutes.
- 2
Heat the butter and vegetable oil together in a 12-inch cast iron skillet over medium-high heat until the butter is melted and the foam subsides.
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