Corned Beef Hash
User Reviews
5
Corned Beef Hash
Description
This Corned Beef Hash starts by cooking onions in butter and olive oil until softened. Diced russet potatoes are added next and cooked until tender. Then, diced corned beef mixes in and is sautéed with the potatoes and onions until the edges become crispy and browned. Garlic is stirred in briefly at the end for added aroma and flavor.
The texture blends crispy potato edges with juicy meat chunks, contrasting with tender onion pieces. The pan-frying method brings out slight caramelization in both meat and vegetables. Fried eggs placed on top add richness, with their runny yolks balancing the savory hash.
Serving the hash warm with chopped parsley provides a fresh note. The recipe suits a filling breakfast or brunch dish using leftover corned beef or deli-bought meat. Variations in potatoes or egg style can personalize the dish further.
Choosing evenly sized potato and meat cubes ensures consistent cooking. Russet potatoes give a classic crumbly texture, but Yukon Gold or sweet potatoes can be used for different flavors and textures. The eggs may be fried, scrambled, or poached depending on preference.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup onion diced
- 2 cups russet potato diced
- 2 cups corned beef diced
- 1 teaspoon garlic minced
- salt to taste
- black pepper to taste
- 2 tablespoons parsley chopped
- 4 egg fried
Instructions
- Heat the butter and oil in a skillet over medium heat. Add the onion and cook for 3-4 minutes or until softened.
- Add the potatoes and season with salt and pepper to taste. Go easy on the salt since there's plenty of salt in corned beef!
- Cook the potatoes, stirring occasionally, under tender, about 10-15 minutes.
- Add the corned beef to the pan. Cook until the meat and potatoes are crispy and browned, stirring occasionally. This should take about 8-10 minutes.
- Stir in the garlic and cook for one more minute. Add the fried eggs on top of the hash. Sprinkle with parsley, then serve.
Notes
- Cut potatoes into 1/2-inch cubes for even cooking; larger pieces will take longer.
- If you lack leftover corned beef brisket, use deli-prepared corned beef cut similarly.
- Russet potatoes are preferred, but Yukon Gold, red, or sweet potatoes also work.
- Eggs can be served over easy, scrambled, or poached based on taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 46mg | 15% |
| Sodium | 742mg | 31% |
| Potassium | 510mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 21mg | 23% |
| Calcium | 18mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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