Corned Beef Hash
User Reviews
5
Corned Beef Hash
Description
Corned Beef Hash brings together cooked, shredded corned beef and diced russet potatoes that are first covered with water to cook through and then browned for crispiness. Onions sautéed in butter form a flavorful base alongside garlic and seasoning. After cooking, some potatoes are mashed into the mixture to bind the hash, balancing soft and crisp textures. The addition of hot sauce adds a mild kick to the savory dish.
This recipe yields about four servings and suits brunch or breakfast tables, especially when accompanied by a fried egg on top. Parsley can be added as a fresh garnish. Variations include using different potato types like Yukon Gold or even sweet potatoes, and adding peppers or fresh herbs to customize flavors.
Leftover corned beef or alternatives like canned or deli-style corned beef work well here. The dish holds up in the fridge for several days, making it appropriate for making ahead or using leftovers efficiently. Preparing raw potatoes in advance and storing them in water also simplifies the cooking process on serving day.
Ingredients
- 3 tablespoons butter
- 1 small onion peeled and finely chopped
- salt freshly ground
- black pepper freshly ground
- 2 pounds russet potato 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)
- parsley minced, for garnish, optional, fresh
- egg for serving, optional, fried
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, smoked brisket, or canned corned beef can be used in place of fresh corned beef.
- Russet potatoes are preferred for their starchiness, but Yukon Gold or sweet potatoes can substitute depending on preference.
- The recipe makes about 4 servings; refrigerate leftovers and consume within a week.
- Potatoes can be peeled and cubed up to 24 hours ahead if kept in water in the fridge.
- Add diced bell peppers or fresh herbs like thyme or parsley to vary the flavor.
- Serve with fried eggs cooked to your liking for a classic presentation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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