Corned Beef Hash
User Reviews
5.0
21 reviews
Excellent
Corned Beef Hash
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Transform leftover corned beef into a hearty hash. Fry crispy potatoes, onions, and hot sauce in a skillet, then put an egg on it for an eye-opening Corned Beef Hash breakfast.
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Ingredients
- 3 tablespoons butter
- 1 small onion peeled and finely chopped
- Salt and freshly ground black pepper
- 2 pounds Russet potatoes peeled and cut into 1/2 inch pieces (see note 1)
- 3/4 cup water
- 2 cloves garlic minced
- 12 ounces corned beef cooked, shredded into bite-sized pieces (see note 2)
- 1 tablespoon hot sauce plus more for serving (I like Cholula)
- fresh parsley minced, for garnish, optional
- fried eggs for serving, optional
Instructions
- In a large skillet over medium heat, melt butter. Add onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring frequently, until onion is translucent, about 3 minutes.
- Increase heat to medium-high, and add potatoes, water and garlic. Cover and cook for 6 minutes. remove the cover and continue cooking, stirring frequently, until no water remains and the potatoes are cooked through, about 6 minutes.
- Remove pan from heat and using a spatula, mash approximately 1/8th of the potatoes. Stir mashed potatoes into the rest of the potatoes until just combined. Stir in corned beef and hot sauce. Spread hash into an even layer and press lightly. Return skillet to high heat and cook for 3 minutes.
- Gently stir hash and continue to cook until potato edges are crispy and browned, about 3 minutes. Transfer to a platter and serve, serving extra hot sauce separately.
Notes
- Leftover (cooked) corned beef works well, as would smoked brisket, canned corned beef, or supermarket deli-style corned beef.
- Potatoes: The recipe calls for Russet (baking) potatoes, but you can use Yukon Golds, or even sweet potatoes instead. The starchier the better, although this Corned Beef Hash recipe will work with any spud you have in the house.
- Corned beef: Leftover (cooked) corned beef works well, as would smoked brisket, canned corned beef, or supermarket deli-style corned beef.
- Yield: One batch of the recipe makes enough for 4 servings.
- Storage: Keep the leftovers in the fridge and eat within the week.
- Make ahead: Peel and cube the raw potatoes up to 24 hours in advance. Cover with water and chill in the refrigerator.
- Sweet potatoes: Diced or shredded sweet potatoes make excellent hash, too.
- Peppers: Along with the onions, add diced bell peppers of any color to the hash, if you have them handy.
- Herbs: Fresh thyme, parsley, chives, rosemary; if you fresh herbs, chop and add one variety to the finished dish.
- Eggs: Sunny-side up, poached, basted, or fried. Any way you like them; Corned Beef Hash tastes great with eggs.
Nutrition Information
Show Details
Calories
432kcal
(22%)
Carbohydrates
43g
(14%)
Protein
18g
(36%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Cholesterol
69mg
(23%)
Sodium
1210mg
(50%)
Potassium
1224mg
(35%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
262IU
(5%)
Vitamin C
40mg
(44%)
Calcium
45mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 18g | 36% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 69mg | 23% |
| Sodium | 1210mg | 50% |
| Potassium | 1224mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 262IU | 5% |
| Vitamin C | 40mg | 44% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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