Garnish: Diced green onions and a drizzle of Sriracha
Directions
Set your griddle to high heat. Place the skillet on the griddle to preheat while you cook.
Drizzle avocado oil generously over the hot griddle. Add the diced potatoes and season with salt, pepper, and garlic powder.
Stir in the diced onions and peppers with the potatoes. Mix gently to combine, then let them cook undisturbed for 2–3 minutes before flipping. (Avoid moving them too much—this helps prevent the potatoes from becoming mushy.)
On a separate section of the griddle, sauté the corned beef over high heat until browned and slightly crispy.
Reduce one side of the griddle to medium-high heat. Cook the eggs to your desired doneness—over medium works especially well for this recipe since the runny yolk complements the hash.
Toss the corned beef with the potato mixture until evenly combined. Transfer the mixture to the preheated skillet, then top with the cooked eggs.
Finish with diced green onions and a drizzle of Sriracha. Serve immediately.
