Corned Beef Hash
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Corned Beef Hash
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Savory Corned Beef Hash is an easy and tasty breakfast recipe that can be made anytime. It’s flavorful and is a great way to use leftover corned beef.
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Ingredients
- 3 cups raw russet potatoes small diced
- 2 tablespoons unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 3 cups cooked corned beef diced
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- Chopped fresh parsley for garnish optional
- Poached or fried eggs for serving optional
Instructions
- Add the diced russet potatoes to a pot of salted boiling water, reduce the heat and simmer the potatoes just until fork tender, about 5-7 minutes. Drain, rinse under cold water, and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
- Add the diced corned beef and potatoes to the skillet. Spread them out in an even layer and let them cook without stirring for a few minutes to allow a golden crust to form.
- Sprinkle the paprika and dried thyme over the mixture. Season with salt and pepper to taste.
- Carefully flip the hash using a spatula to brown the other side. Again, allow it to cook without stirring for a few minutes.
- Continue cooking and flipping the hash until it is heated through and has a nice crispy exterior, about 10-15 minutes in total.
- Once the hash is ready, garnish with chopped fresh parsley if desired.
- Serve the corned beef hash as a standalone dish or paired with poached or fried eggs for a classic and satisfying breakfast experience. Enjoy!
Notes
- You can substitute russet potatoes with other types of potatoes if you prefer.
- Be careful not to overcook the potatoes when boiling them, as you want them to retain their shape when added to the skillet.
- The corned beef hash can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, just sauté in a skillet until heated through.
- This recipe is very versatile and can be served any time of the day. It's hearty enough for dinner but also makes a great breakfast or brunch dish.
Nutrition Information
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Calories
286kcal
(14%)
Carbohydrates
16g
(5%)
Protein
16g
(32%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
226mg
(75%)
Sodium
841mg
(35%)
Potassium
586mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
472IU
(9%)
Vitamin C
21mg
(23%)
Calcium
51mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 226mg | 75% |
| Sodium | 841mg | 35% |
| Potassium | 586mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 472IU | 9% |
| Vitamin C | 21mg | 23% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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