Corned Beef Hash in Bell Peppers Recipe

Corned Beef Hash in Bell Peppers Recipe
Bell Peppers


Bell Peppers

“[Ronald Reagan was] born in Tampico, Illinois. Educated at High school and Eureka College. Height: 6 feet. Weight: 170 pounds. Grey eyes and dark brown hair. Was a life guard when he was younger. Wrote a weekly sports column for a Des Moines newspaper, was broadcasting sporting events when heard by a Warner Brothers talent scout and his splendid voice and diction won for him a long term contract with Warner Bros.-First National Pictures Corporation.” — What Actors Eat When They Eat!

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Calories Per Serving
Deliver Ingredients


For the hash

  • medium-sized potatoes, diced
  • large onion, diced
  • Olive oil, to taste
  • medium-sized tomatoes, diced
  • can corned beef, minced
  • Salt and pepper, to taste

For the bell peppers

  • large bell peppers
  • 1  tablespoon  mustard
  • Salt and pepper, to taste
  • eggs
  • Paprika, to taste


For the hash

Brown the potatoes and onions in olive oil. Add diced tomatoes, minced corn beef, season to taste and brown thoroughly. Then add warm water and let simmer about 20 minutes.

For the bell peppers

Take 1 large bell pepper for each serving, cut off the top and hollow out. Brush the inside with mustard, salt, and pepper, and fill with corned beef hash, leaving about ¾-inch of space at top to allow for swelling. Bake in a moderate oven for 20 minutes. Five minutes before serving, drop a raw egg on each portion of hash, sprinkle with paprika, and return to the oven until the eggs are set.

Serve this with buttered asparagus and avocado salad on romaine lettuce.

Nutritional Facts

Calcium, Ca
Choline, total
Magnesium, Mg
Phosphorus, P
Selenium, Se
Sodium, Na

Corned Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Corned Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Corned Beef Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.