5 from 3 votes
Best Corned Beef Hash
Corned Beef Hash is perfect for a special breakfast or brunch, but it's so comforting and filling, that you and your family will love it any time of the year. If not using leftover corned beef, check with your deli for quality corned beef. Canned corned beef should be a last resort for this dish.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
4
Calories:
263 kcal
Course:
Brunch
Cuisine:
American
Ingredients
- 1 lb yellow potatoes or red, see NOTES, baby
- salt
- black pepper
- 3 tablespoon bacon grease or butter or vegetable oil
- 1 medium onion chopped
- 1 red bell pepper seeded and finely chopped
- 1 jalapeño seeded and finely chopped
- 2½ cups corned beef fully cooked and cubed
- 2 tablespoon chili sauce or ketchup
- 3 tablespoon beef broth or chicken broth
- 1 teaspoon thyme dried
- ½ teaspoon cayenne pepper more, for extra heat
- egg for serving, fried
- hot sauce such as Tobasco, for serving, optional
Instructions
- Add the potatoes to a large pot and cover with tap water. Add 1 teaspoon salt. Bring to a boil and then let simmer for 10 minutes. Drain and when cool enough to handle, cut into 1-inch cubes. Set aside.
- Heat the grease in a large skillet over medium heat. Add the onion, bell peppers, and jalapeño and cook, stirring often, until softened, about 4 minutes.
- Add the cooked potatoes and cook for 5 minutes, stirring once or twice.
- Gently stir in the cubed corned beef.
- In a small bowl, whisk together the chili sauce, broth, thyme, and cayenne. Pour the mixture over the hash. Add 1 teaspoon salt and ½ teaspoon pepper. Gently stir to fully coat the potatoes and beef.
- Continue cooking for another 15 minutes, stirring occasionally. The potatoes and beef should start to brown and become slightly crispy.
- Remove from the heat and serve with fried eggs and hot sauce, if desired.
Cup of Yum
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- For the potatoes, we use baby (or petite, or small) yellow (or gold), but you can also go with red potatoes. If using large potatoes, then quarter them before boiling. If they are large chunks, it may take closer to 15 minutes to cook them. When you think they may be close to ready, use a sharp knife to see if they can easily be pierced. Don't overcook them, otherwise they will become too mushy. It's okay if they are slightly al dente (undercooked, but not too much). They will continue to cook in the skillet.
- Leftovers will keep covered in the fridge for up to 5 days. Reheat in a skillet with a few splashes of broth or water. We love to stir leftovers in with a big batch of scrambled eggs.
Nutrition Information
Calories
263kcal
(13%)
Carbohydrates
6g
(2%)
Protein
11g
(22%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
-8g
(-40%)
Cholesterol
48mg
(16%)
Sodium
1020mg
(43%)
Potassium
363mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1149IU
(23%)
Vitamin C
66mg
(73%)
Calcium
18mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 263
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | -8g | -40% |
| Cholesterol | 48mg | 16% |
| Sodium | 1020mg | 43% |
| Potassium | 363mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1149IU | 23% |
| Vitamin C | 66mg | 73% |
| Calcium | 18mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.