Corned Beef Hash
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5.0
6 reviews
Excellent
Corned Beef Hash
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Flavorful corned beef, crispy potatoes, peppers and onions are combined to make the best Corned Beef Hash in this easy one pan recipe! Over easy eggs are cooked right on top of the hash to make a traditional brunch recipe in under an hour, perfect for using corned beef leftovers!
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Ingredients
- ¼ cup unsalted butter
- 2 pounds Russet potatoes small dice
- 1 cup onion diced
- 1 red bell pepper diced
- 5 garlic cloves minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup corned beef diced
- 4 eggs optional
Instructions
- Add the butter to a large skillet on the stove top over medium-high heat.
- Once the butter is melted, add the diced potatoes, onion, bell pepper and minced garlic.
- Sprinkle the salt and pepper over the hash and cook for 30 minutes, stirring every 3-4 minutes to prevent the potatoes from sticking to the skillet.
- Add the corned beef, stir to combine the ingredients and cook for an additional 5 minutes.
- Optional: If you want to cook the eggs in the skillet with the hash, crack each egg separately into a small bowl then pour them each into the skillet, making sure that there’s room around each of the eggs to cook properly.
- Cover the skillet and allow the eggs to cook for 4-6 minutes, or until the whites are set.
- Remove the lid and serve immediately. The eggs will continue to cook on top of the hot hash in the skillet, so I recommend using a spatula to transfer the hash, topped with eggs, to plates immediately after the eggs are cooked to your liking.
- Optionally top with fresh chopped parsley.
Notes
- ½
- If using salted butter, reduce the added salt to this recipe by ½ teaspoon.
- For this recipe, you’ll need either leftover homemade corned beef, or thick-sliced corned beef from the deli counter at the grocery store. You can also use canned corned beef.
- Instead of a skillet, you can use a griddle, or flat iron grill to make this recipe. If you’re able to use a griddle, or flat iron, that’s large enough to spread out the potatoes in a single layer, you will only need to cook the potatoes for 20 minutes, instead of 30 minutes, before adding the corned beef.
- If the hash starts to stick to the skillet when stirred, add 1-2 tablespoons vegetable oil or olive oil.
- You can leave the skins on the potatoes, or peel them off. This is simply a personal preference. I like to leave them on for a little more texture in the hash. And because it’s easier!
- You can cook the eggs in a separate skillet, instead of on top of the hash. If this is your preference, I recommend heating up another skillet on the stovetop and cooking the eggs during the last 5 minutes of the corned beef hash cooking time. You can fry the eggs over-easy, over-medium, cook them sunny side up or scramble them and serve them on the side of the hash, or right on top.
- This recipe is naturally gluten free. To make it dairy-free, replace the butter with ¼ cup vegetable oil, or olive oil.
Nutrition Information
Show Details
Calories
430kcal
(22%)
Carbohydrates
48g
(16%)
Protein
16g
(32%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
209mg
(70%)
Sodium
1004mg
(42%)
Potassium
1237mg
(35%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1530mg
(31%)
Vitamin C
63mg
(70%)
Calcium
80mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 209mg | 70% |
| Sodium | 1004mg | 42% |
| Potassium | 1237mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1530mg | 31% |
| Vitamin C | 63mg | 70% |
| Calcium | 80mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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