Corned Beef Hash
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4.7
9 reviews
Excellent
Corned Beef Hash
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This Corned Beef Hash recipe is made in one skillet starting with raw potatoes rather than pre-cooked, unlike most other hash recipes, saving on dishes and steps. Serve with sunny-side-up or fried eggs for a delicious breakfast, lunch, or dinner!
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Ingredients
- 3 tablespoons butter divided, plus more if needed
- 1 medium yellow onion finely diced
- 2 cups potatoes finely diced (about 1 lb.) I used red potatoes, see notes.
- kosher salt and black pepper to taste
- ½ cup water (or the leftover cooking liquid from making corned beef, or broth, plus more if needed, see notes)
- 2 cups cooked corned beef finely shredded or diced (about 10 oz., see notes)
- 1/4 cup fresh parsley chopped, plus more for garnish
- fried or sunny-side up eggs for serving (optional)
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Instructions
- Melt 2 tablespoons of the butter in a large skillet with a lid over medium-high heat.
- Add the onion to the skillet and sauté until softened and beginning to brown, about 5 minutes.
- Add the diced potatoes and water (start with ½ cup) or cooking liquid from the corned beef, or broth of choice. Season with salt and pepper (if using cooking liquid, you will need very little, if any, salt). Stir, bring to a boil, turn heat to low, cover, and simmer for 10 minutes, or until potatoes are almost fully cooked. Add more liquid if it gets too low and the potatoes haven't cooked yet.
- Uncover and simmer for 5 more minutes, until most of the liquid has evaporated and potatoes are fully cooked.
- Stir the corned beef (2 cups) into the skillet, as well as the remaining 1 tablespoon of butter. Turn the heat up to medium high. Cook for about 3 minutes without stirring, or until bottom of hash begins to brown. Stir to flip hash around and allow to cook for another 3 minutes or so without stirring, until most of the hash has a good amount of browned, crispy bits (about 10 minutes total). If it starts to cook too quickly or burn, add a bit more butter and/or turn down the heat.
- Turn off heat and stir in fresh parsley (1/4 cup). Taste and adjust seasoning if necessary.
- Serve with sunny-side-up or fried eggs, with extra parsley for garnish, if desired.
Notes
- Using cooked leftover potatoes/Time saving tip: You can make this with already cooked potatoes as well. Cook the onion in butter as directed, then add the potatoes and cook until reheated and starting to crisp. Add the corned beef, finish heating and crisping up, and then stir in parsley off heat as directed.
- Using cooked leftover potatoes/Time saving tip: You can make this with already cooked potatoes as well. Cook the onion in butter as directed, then add the potatoes and cook until reheated and starting to crisp. Add the corned beef, finish heating and crisping up, and then stir in parsley off heat as directed.
- Make it dairy free: Use ghee or oil instead of butter.
- I used red potatoes for this for the simple reason I had some already and I didn't have to peel them (told you I don't like unnecessary steps!). Russets will work well and will result in a crispier texture, but I recommend peeling them especially if they are larger with a thick skin. I say use what you have, and peel at your discretion (this recipe is not very finicky or too serious). Do make sure to give your potatoes a good scrub with a vegetable brush if not peeling.
- For the corned beef, you can use homemade/leftovers, a thick slice from the deli, or canned corned beef.
- For the liquid, water works just fine, but if you have broth you need to use up, or happen to have cooking liquid from corned beef, that works well too and will add some flavor.
- Be careful of adding too much salt, as corned beefis quite salty and depending on the liquid you use, you may not need much added salt, if any. Go easy at first - you can always season at the end if needed.
Nutrition Information
Show Details
Calories
322kcal
(16%)
Carbohydrates
3g
(1%)
Protein
18g
(36%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
11g
Trans Fat
0.3g
Cholesterol
86mg
(29%)
Sodium
1515mg
(63%)
Potassium
415mg
(12%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
579IU
(12%)
Vitamin C
39mg
(43%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 18g | 36% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 86mg | 29% |
| Sodium | 1515mg | 63% |
| Potassium | 415mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 579IU | 12% |
| Vitamin C | 39mg | 43% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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