Difficulty Moderate
Pulse Type Beans
Specialty Diet Gluten Free

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Corned Beef, Tater Tot & Black Bean Hash

Corned Beef, Tater Tots and Black Beans make this tasty traditional hash, healthier with a twist.


  • 8 oz corned beef, cooked and medium diced
  • 20 tater tots
  • 1 can black beans, rinsed and drained
  • 3 tablespoons olive oil
  • 1 red bell pepper, small diced
  • ½ red onion, sliced
  • 1 tablespoon Aleppo pepper, flakes
  • 1 teaspoon salt
  • ½ cup sour cream, (optional)
  • 3 green onions , sliced
  • ¼ cup parsley, flat leaf, shredded
  • 4-8 eggs, whole (1-2 per person)


  • Cooked corned beef is easily found in the deli section of the grocery store. Ask them to cut two ½-inch slabs rather than slicing. Dice the slabs into ¼ inch pieces when you get home.
  • Preheat the oven to 425°F. Tear the tater tots in 1/2s and cook on a cookie sheet in a single layer until nicely brown. Keep warm.
  • In a large cast iron or non-stick sauté pan, heat the olive oil until very hot and sauté the bell peppers and onions for a few minutes, until they are al dente. Season with salt and Aleppo pepper.
  • Add the corned beef and black beans and continue to sauté over medium heat until heated through, about 4-5 minutes. Double up on beans if you want to skip the meat!
  • Add the sour cream, stir to combine. Put a lid on the pan and turn off the heat.
  • In a little olive oil, cook the eggs sunny side up and season with salt and Aleppo pepper when done.
  • To finish, remove the lid from the corned beef. Stir in the tater tots and the herbs. Serve, topped with a sunny-side up egg.