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15 minutes
25 minutes
40 minutes
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 0.5 cup chopped green bell pepper
- 0.5 cup chopped red bell pepper
- 8 cups frozen hash brown potatoes, thawed
- 4 ounces corned beef, diced
- 0.5 teaspoon ground black pepper
- In a large nonstick skillet over medium heat, combine oil and butter. Sauté onion for 5 minutes. Toss in bell peppers and cook for 3 minutes. Mix in potatoes, corned beef, garlic powder, salt, and pepper. Sauté until potatoes are golden brown and corned beef is browned, stirring occasionally, around 16 minutes.
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