4.6 from 69 votes
Corned Beef Hash
Corned Beef Hash features boiled diced potatoes, sautéed onions, and finely chopped corned beef pan-fried in butter until crispy and browned. Seasoned with Worcestershire sauce, salt, and pepper, this hash has a balanced savory flavor and a combination of tender and crispy textures. It's a satisfying dish that pairs well with eggs or toast for breakfast or brunch.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
Calories:
229 kcal
Course:
Main Course, Breakfast
Cuisine:
American, Irish
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 229
% 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.