Best Corned Beef Hash Recipe
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5.0
3 reviews
Excellent
Best Corned Beef Hash Recipe
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Crispy potatoes, tender corned beef, and perfect seasoning make this classic corned beef hash a breakfast (or dinner) favorite! Follow this easy recipe for foolproof results every time.
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Ingredients
- 2 tablespoons unsalted butter if using salted butter, taste before adding any salt to the dish.
- 1 tablespoon olive oil extra virgin
- 3 cups Yukon gold potatoes cut into 1/2 inch cubes (see note 2)
- 1/2 teaspoon kosher salt see note 1
- 1/4 teaspoon ground black pepper
- 1 cup onion diced small, about 1 medium-sized onion (see note 3)
- 2 cloves garlic minced or pressed
- 3 cups cooked corned beef cut into 1/2 inch cubes, or shredded
- 1/4 cup fresh parsley chopped, optional garnish
Instructions
- In a 12 inch cast iron skillet, heat the butter and olive oil over medium-high heat. Add the potatoes, salt* and pepper and stir to combine. Spread the potatoes into an even layer and allow them to brown and cook, stirring occasionally, until tender. This should take about 6-8 minutes – this will take more or less time based on the size of your cubes.
- Add the onions, stir them in, and cook until translucent, about 3 minutes. Then add the garlic and stirring until fragrant, 30-60 seconds.
- Add in the corned beef and stir to combine. Spread into an even layer and using a spatula, gently press down to brown the meat. Leave it undisturbed for 3-5 minutes, and then flip sections over to continue browning the hash.
- Serve garnished with fresh parsley.
Equipments used:
Notes
- If using salted butter, try waiting until you finish the skillet meal before seasoning with additional salt as the corned beef is salty and may be salty enough to season everything well. In general you may want to wait to season until the dish is done as everyone has different "salt" taste buds and this tends to be a saltier dish.
- 3 cups is about three medium-sized Yukon gold potatoes. I leave the skins on the potatoes but feel free to peel them if you like. You can also substitute red-skinned or peeled Russet potatoes. Just make sure to cook them long enough that they become tender.
- I used a sweet onion, but a yellow onion or white onion works just fine.
- Cast iron works great here, but you can use a stainless steel skillet if preferred.
- Be sure the pan is preheated and hot before adding the food, this prevents it from sticking.
- Keep an eye on the temperature when cooking the potatoes. Lower the heat if they are browning too quickly.
- Refrigerate: Store leftover hash in an airtight container for up to 3-4 days. Let it cool completely before storing to prevent sogginess.
- Reheat:
- Freezing:Cool hash completely, portion into freezer-safe containers or bags, and freeze for up to 2 months. Thaw overnight in the fridge and reheat using any of the methods above.
- From Frozen:Reheat directly in a skillet over low-medium heat, stirring often. Add a splash of water or broth if needed.
- If using salted butter, try waiting until you finish the skillet meal before seasoning with additional salt as the corned beef is salty and may be salty enough to season everything well. In general you may want to wait to season until the dish is done as everyone has different "salt" taste buds and this tends to be a saltier dish.
- 3 cups is about three medium-sized Yukon gold potatoes. I leave the skins on the potatoes but feel free to peel them if you like. You can also substitute red-skinned or peeled Russet potatoes. Just make sure to cook them long enough that they become tender.
- I used a sweet onion, but a yellow onion or white onion works just fine.
- Cast iron works great here, but you can use a stainless steel skillet if preferred.
- Be sure the pan is preheated and hot before adding the food, this prevents it from sticking.
- Keep an eye on the temperature when cooking the potatoes. Lower the heat if they are browning too quickly.
- Skillet (Best Method): Heat over medium, stirring until hot.
- Air Fryer: Crisp at 350°F (175°C) for 4-5 minutes, shaking halfway.
- Microwave: Heat in 30-second intervals, stirring between each.
Nutrition Information
Show Details
Calories
393kcal
(20%)
Carbohydrates
24g
(8%)
Protein
20g
(40%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
74mg
(25%)
Sodium
1644mg
(69%)
Potassium
908mg
(26%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
331IU
(7%)
Vitamin C
61mg
(68%)
Calcium
36mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 24g | 8% |
| Protein | 20g | 40% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 74mg | 25% |
| Sodium | 1644mg | 69% |
| Potassium | 908mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 61mg | 68% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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