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5.0 from 21 votes

Corned Beef Hash

This corned beef hash, made of potatoes, onion, butter, and corned beef, turns St. Patrick's Day leftovers into homemade lusciousness any time of day. Even if you're not Irish. Just look at me!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 477 kcal
Course: Main Course
Cuisine: Irish

Ingredients

  • 1 pound Yukon Gold or red bliss potatoes cut into 1/2-inch (12-mm) dice
  • 2 tablespoons unsalted butter
  • 1 medium onion cut into 1/2-inch (12-mm) dice
  • kosher salt
  • 2 to 3 cups chopped corned beef cut into 1/2-inch (12-mm) dice
  • freshly ground black pepper
  • 4 to 6 eggs cooked as you like
  • flat-leaf parsley leaves chopped (optional)

Instructions

    Cup of Yum
  1. Bring a pot of salted water to a boil and carefully slide in the potato cubes. Cook the potatoes just until tender, about 3 minutes, checking them a few times for doneness, as the last thing you want is corned beef mush.
  2. Drain and set aside
  3. Meanwhile, heat the butter in a large skillet–we always use our cast-iron beauty–over medium-high heat. Scrape in the onion and a good pinch of salt and sauté, stirring occasionally, until glossy and tinged with brown, about 5 minutes.
  4. Dump the potatoes into the skillet and cook, stirring occasionally, until browned around the edges, about 5 minutes.
  5. Stir in the corned beef, sprinkle with a wee bit more salt and a generous grinding of pepper, and cook, stirring only occasionally, until crisp and browned. The trick here is to let the hash crisp but not burn, seeing as too much stirring or fussing will cause the potatoes to break.
  6. Scoop the hash onto plates, top each portion with an egg, and sprinkle with parsley, if desired. Serve pronto.

Notes

  • If you want to fancy up this corn beef hash recipe, rather than just plonk an egg on top, you could make a hash rendition of toad in a hole. After the hash is almost completely cooked, make four holes in the hash and carefully break an egg into each. Lower the heat to medium, cover the skillet, and let the eggs set just so the yoke is runny and oh so luscious.

Nutrition Information

Serving 1portion Calories 477kcal (24%) Carbohydrates 23g (8%) Protein 28g (56%) Fat 30g (46%) Saturated Fat 11g (55%) Trans Fat 1g Cholesterol 324mg (108%) Sodium 1552mg (65%) Fiber 3g (12%) Sugar 2g (4%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 477

% Daily Value*

Serving 1portion
Calories 477kcal 24%
Carbohydrates 23g 8%
Protein 28g 56%
Fat 30g 46%
Saturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 324mg 108%
Sodium 1552mg 65%
Fiber 3g 12%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.