Corned Beef Hash
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Unrated
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Prep Time
10 mins
-
Cook Time
45 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
305 kcal
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Course
Main Course, Dinner, Brunch
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Cuisine
Irish
Corned Beef Hash
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Traditional corned beef hash is an easy and tasty way to use leftover corned beef. With potatoes, cabbage, carrot, onion, and egg.
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Ingredients
- 2 tablespoons canola oil
- 2 potato scrubbed and cut into 1/4-inch cubes (about 1 pound total, Yukon gold variety
- 1 ½ teaspoons kosher salt divided
- 3 cups green cabbage 1/2 medium head or 3 cups chopped, destemmed kale, thinly chopped
- 1 yellow onion diced, medium
- 3 carrot peeled and diced, medium
- 1 pound corned beef chopped into 1/4-inch pieces, cooked, thick-cut
- 4 to 6 egg large
- parsley chopped, fresh
Instructions
- Place the potatoes in a medium saucepan and cover with at least 2 inches of cold water. Bring to a steady simmer over medium high heat, but do not allow the water to reach a full boil (adjust the heat as needed). Simmer until the potatoes are fork-tender, about 8 to 10 minutes. Drain, spread into a single layer on a clean kitchen towel, and air dry for 10 minutes (this will help the potatoes crisp).
- Heat the oil in a large cast iron or similar heavy-bottomed skillet over medium heat. When shimmering, arrange the potatoes in a single layer in the skillet. Sprinkle with ½ teaspoon of the salt. Cook, undisturbed, for 7 to 8 minutes, until the bottom of the potatoes are browned (keep an eye on them and reduce the heat as needed to avoid burning). Flip the potatoes, sprinkle with 1/2 teaspoon salt, and continue cooking, undisturbed, until the other side is browned and crisp, 5 to 7 minutes more.
- Stir in the cabbage, onion, carrots, corned beef, and remaining 1/2 teaspoon salt, and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes.
- Cook the eggs: To cook the eggs directly in the skillet (one less pan but a little harder to achieve the ideal yolk), with the back of a spoon, make 4 to 6 wells in the vegetables. Crack an egg into each well. Sprinkle with salt and pepper and cook until the yolk is set. Or, to fry the eggs separately, heat a medium skillet over medium heat with a drizzle of oil. Crack the eggs into the skillet, sprinkle with salt and pepper, and cook, undisturbed, until the yolk is just set. Transfer the eggs to the corned beef hash in the skillet or add to individual portions. Garnish with parsley just before serving.
Notes
- TO STORE: Corned beef hash is best served right after cooking, as the potatoes will lose their crispiness as it sits; however, you can store leftover corned beef in an airtight container for up to 4 days.
- TO REHEAT: Rewarm in a skillet on the stove over medium heat.
Nutrition Information
Show Details
Serving
1of 6
Calories
305kcal
(15%)
Carbohydrates
17g
(6%)
Protein
17g
(34%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.03g
(2%)
Cholesterol
150mg
(50%)
Potassium
688mg
(15%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
5290IU
(106%)
Vitamin C
48mg
(53%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1of 6 | |
| Calories | 305kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 150mg | 50% |
| Potassium | 688mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5290IU | 106% |
| Vitamin C | 48mg | 53% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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