Corned Beef Hash
User Reviews
5
Corned Beef Hash
Description
The Corned Beef Hash recipe uses peeled, diced russet potatoes boiled until tender, then pan-fried with butter, diced onion, cooked corned beef, and finely chopped green bell pepper. Cooking continues until the potatoes develop a browned crust, adding a crispy contrast to the tender interior. Four wells are formed in the hash to hold eggs, which are cracked raw into the skillet and baked in the oven until just set according to preference.
The flavors balance the savory corned beef with sweet sautéed onion and slightly crisped potato, with eggs adding creaminess and richness when baked gently. The method highlights careful cooking steps to avoid over-stirring during potato browning, preserving texture variety.
This dish serves well as a standalone meal or as part of a brunch spread. Garnishing with fresh parsley adds freshness and color. Using leftover corned beef or store-bought hash browns makes this recipe flexible and practical.
The recipe notes advise controlling egg doneness as they continue to cook after removal from the oven, suggesting careful timing to achieve the desired texture. Thick-sliced deli corned beef is recommended for the best flavor and texture.
Ingredients
- 3 medium russet potato peeled and diced 1-inch
- 3 tablespoons butter divided
- ¾ cup onion or 1 small onion, diced
- 8 ounces corned beef about 2 cups, cooked, diced
- 1 green bell pepper finely diced
- 4 egg
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon parsley for garnish, chopped, fresh
Instructions
- Preheat the oven to 375°F
- Add the potatoes to a medium pot and fill with water. Add salt and bring to a gentle boil. Cook until the potatoes are fork tender, 11-14 minutes.
- In an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add onion and corned beef, cooking until the onion is softened, about 5 minutes.
- Stir in the remaining butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown adding additional butter if needed. Do not stir too frequently, so the potatoes brown on one side.
- Once the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.
- Place the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.
- Remove from the oven and garnish with fresh parsley if desired. Serve immediately.
Notes
- Leftover or store-bought hash browns can substitute for fresh potatoes; about 3 cups needed.
- Use thick-sliced deli corned beef for optimal texture and flavor if not using leftovers.
- Avoid overcooking eggs as they will continue to cook after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Calories | 579 | 29% |
| Carbohydrates | 46g | 15% |
| Protein | 18g | 36% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 217mg | 72% |
| Sodium | 1514mg | 63% |
| Potassium | 1010mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 702IU | 14% |
| Vitamin C | 58mg | 64% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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