Corned Beef Hash
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
477 kcal
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Course
Main Course
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Cuisine
Irish
Corned Beef Hash
Description
This Corned Beef Hash recipe uses Yukon Gold potatoes that are parboiled to maintain a firm texture and then sautéed with butter and onions until the edges develop a browned, slightly crispy surface. Incorporating chopped corned beef lends a deep savory flavor and meatiness, contrasting nicely with the potatoes. The use of kosher salt and freshly ground black pepper balances the seasoning throughout.
The dish is typically served topped with eggs, which can be prepared according to taste, adding protein and richness. A garnish of chopped parsley adds a fresh herbal note to lighten the hash's richness.
An alternative serving idea is to create nests for eggs directly in the hash by making small wells and cooking the eggs in place with the skillet covered, yielding tender whites and runny yolks. This variation offers a more integrated presentation and texture experience. The method’s focus on minimal stirring preserves the potato cubes’ integrity for a satisfying mouthfeel.
Ingredients
- 1 pound Yukon Gold potatoes cut into 1/2-inch (12-mm) dice, or red bliss potatoes
- 2 tablespoons butter unsalted
- 1 medium onion cut into 1/2-inch (12-mm) dice
- kosher salt
- 2 to 3 cups corned beef cut into 1/2-inch (12-mm) dice, chopped
- black pepper freshly ground
- 4 to 6 egg cooked as you like
- parsley chopped (optional, flat-leaf, leaves
Instructions
- 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.
- Drain and set aside
- 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.
- Dump the potatoes into the skillet and cook, stirring occasionally, until browned around the edges, about 5 minutes.
- 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.
- Scoop the hash onto plates, top each portion with an egg, and sprinkle with parsley, if desired. Serve pronto.
Notes
- For a creative twist, cook eggs directly in the hash by making holes in the mixture, cracking eggs inside, covering, and cooking until whites are set with runny yolks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 477 kcal
% 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.
User Reviews
Overall Rating
5
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