Dear Jack and Lucy,

Today I am posting a favorite breakfast. To keep it simple I’m going to post using three steps.

Step 1 – Ingredients

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• 1 can of corned beef
• 5 russet potatoes
• Lawry’s seasoning
• 2 tablespoons of diced dried onions or onion powder (optional)
• 1 tablespoon of olive oil

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Step 2 – How to prepare

Prepare the Potatoes: Wash, peel, and dice the potatoes by hand or using a food chopper to ensure uniform size.
Cook the Potatoes: Heat a large nonstick skillet over medium-high heat and add extra virgin olive oil. Add the diced potatoes, stirring to coat them evenly with the oil. Sprinkle with diced onions (optional) and Lawry’s seasoning. Reduce heat to medium and cook for 5 minutes. Stir and cook for an additional 5 minutes.
Add Corned Beef: Move the potatoes to the side of the skillet to create a space in the center. Open the can of corned beef, add it to the center, and break it into smaller pieces. Cook for 5 minutes.
Combine and Finish: Mix the corned beef with the potatoes and cook for another 5 minutes. Taste and adjust seasoning as needed.

Step 3 – Finished product

You can either serve mixture in a bowl or plate and eat with warmed up tortillas or warm up tortillas fill with corned beef potato hash and roll up into burritos.

Enjoy!

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2. Whoops! Forgot to get picture of the whole pan before I started making burritos.

3.Burritos wrapped up!