Corned Beef Hash
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
229 kcal
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Course
Main Course, Breakfast
Corned Beef Hash
Description
This Corned Beef Hash consists of russet potatoes boiled until just tender, then combined with sautéed onions and finely chopped cooked corned beef. The mixture is cooked in butter in a skillet over medium heat to create crispy edges and a browned surface, imparting a rich flavor and varied texture. Worcestershire sauce adds depth and umami, while salt and pepper season the dish.
The potatoes retain some tenderness inside while the exterior crisps, balancing soft and crispy textures. The onions add sweetness and the corned beef provides a meaty, salty flavor. This hash is traditionally served with breakfast items like pan-fried eggs and toast but can also stand on its own as a hearty meal.
For a variation called a "bird's nest," eggs can be cracked into a well in the center of the finished hash and cooked until set, adding a creamy yolk component.
This recipe serves four but can be stretched by adding side dishes or eggs for a larger group.
Ingredients
- 3 cups russet potato You’ll need 3-4 potatoes to get 3 cups, diced
- 1 cup onion yellow or white onions, cooked, chopped
- 2-3 cups corned beef cooked, finely chopped
- 4 tbsp butter salted or unsalted, as you prefer
- 2 Worcestershire sauce dashes of
- salt to taste
- black pepper to taste
Instructions
- Chop your onion, then sauté in butter until translucent.
- Bring 8 cups water to a boil (you’ll need it in a few minutes)
- While water is heating up, rinse, peel and dice potatoes to about 1/4 inch cubes. Set aside in a bowl or Tupperware filled with enough cold water to cover your spuds (this prevents them from turning brown).
- Take your corned beef and finely chop until the pieces are the size of crumbled taco meat.
- Now boil your diced potatoes for 5 minutes. Drain potatoes, rinsing them with fresh cold water to stop the cooking process.
- Melt 4 tablespoons of butter in a large skillet on medium heat. Add diced boiled potatoes to skillet along with sautéed onion and corned beef. Season with salt and pepper and a couple dashes of Worcestershire sauce.
- Cook until the meat gets nice and crispy, stirring and flipping the mixture often so as not to burn. It usually takes a good 20 minutes to get it to perfection. Serve corned beef hash with pan fried eggs and toast.
Notes
- This recipe serves four but can be increased to five or six servings with additional side dishes.
- For a bird's nest variation, crack eggs into a hole in the hash, cover, and cook until eggs are set.
- Use either salted or unsalted butter depending on your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 229kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 794mg | 33% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 18mg | 20% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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