Kevin Kidd’s Southwestern Corned Beef Hash

A recipe from our very own Chef Kevin Kidd as seen in the Daily Camera! Serves 4.


  • 1.5 lbs corned beef, cooked and diced
  • 2 poblano peppers, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 jalapeño peppers, minced
  • 1 serrano pepper, minced
  • 1 12oz can roasted green chiles
  • 1 red onion, diced
  • 1 yellow onion, diced
  • 1 lb russest potatoes, diced and partially cooked
  • 8 sprigs cilantro
  • 2 avocado
  • 2 lime
  • 2 Tbs sour cream
  • 4 eggs
  •  2 Tbs olive oil
  • salt and pepper to taste


  1. In a large skillet, heat olive oil over medium heat. Add potatoes, browning all sides. Season with salt and pepper and blackening spice.
  2. Add onions and peppers and continue cooking until onions are translucent. Add corned beef and brown. Add canned green chiles until heated through. Adjust seasoning as needed. Set aside. 
  3. In separate pan, cook eggs to desired doneness (i recommend over-easy).
  4. Plate hash, with 2 eggs on top and garnish with sliced avocado, fried jalapeños, lime, and sour cream. Enjoy!

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

This entry was posted in Recipes and tagged chef kevin kidd, corned beff hash, entree, kevin kidd, st. patrick's day, st. patty's.

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