Corned Beef Hash Recipe
User Reviews
5
Corned Beef Hash Recipe
Description
This Corned Beef Hash recipe uses diced Yukon potatoes pan-roasted with chopped yellow onions and minced garlic in butter to develop caramelization and depth. Finely chopped canned or cooked corned beef is added and cooked together with the potatoes until the potatoes are soft, golden, and crisped on the edges while the beef warms through. The dish is finished with freshly minced chives, parsley, and rosemary sprinkled on top to bring herbal brightness.
Served with large cooked eggs in your preferred style, this hash offers a satisfying combination of textures—crisped potatoes and tender beef—and bold saltiness from the corned beef. Cooking in a cast iron skillet promotes even browning and a slightly crispy crust. This dish works well for any breakfast or brunch occasion.
Practical tips from the notes include making the hash ahead and keeping it warm in a low oven before serving, and cooling and storing leftovers for up to four days refrigerated or up to three months frozen. Reheating involves sautéing with oil to refresh the crust and heat evenly. Substitutions like roast beef and skillet type alternatives are suggested for flexibility.
Ingredients
- 3 tablespoons butter unsalted
- 1 yellow onion peeled and small diced
- 3 garlic finely minced cloves
- 1 to 2 pounds corned beef finely chopped
- 6-7 yukon potatoes large medium diced
- 2 teaspoons chives parsley and rosemary, finely minced, fresh, each
- 10 egg large
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Add the butter to a large 12” to 14” cast-iron skillet over medium-low heat and add onions to lightly caramelize, which takes about 10 minutes.
- Next, add in the garlic and sauté for 30 to 45 seconds or just until fragrant.
- Add in the beef and potatoes and pan roast over medium heat for 12-15 minutes or until the potatoes are browned and cooked through. Stir every 1 to 2 minutes.
- Finish with salt, pepper, chives, parsley, and rosemary. Keep warm.
- Serve with your desired type of cooked eggs.
Notes
- You can keep corned beef hash warm in a covered pan in a low oven (200° to 250° F) for up to one hour before serving.
- Store leftovers covered in the refrigerator for 3 to 4 days or freeze for up to 3 months; thaw in the refrigerator before reheating.
- Reheat by sautéing in a hot skillet with a bit of olive oil to restore crispness and heat evenly.
- If corned beef is unavailable, roast beef can be used as an alternative.
- Using a cast iron skillet is recommended for browning, but a non-stick skillet is a suitable alternative.
- Butter can be substituted with oil if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 29g | 10% |
| Protein | 30g | 60% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 394mg | 131% |
| Sodium | 1252mg | 52% |
| Potassium | 1273mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 703IU | 14% |
| Vitamin C | 50mg | 56% |
| Calcium | 127mg | 13% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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