5 from 39 votes
Corned Beef Hash Recipe
Corned Beef Hash combines chopped corned beef with diced Yukon potatoes, onions, garlic, and fresh herbs cooked in butter to create a savory skillet dish. The potatoes are pan-roasted until browned and tender, and the beef adds a salty, meaty richness. Finished with fresh chives, parsley, and rosemary, the hash is served hot alongside eggs for a filling breakfast or brunch. The texture is a mix of crisp edges and tender potato, balanced with the robust flavors of corned beef and aromatics.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
5
Calories:
496 kcal
Course:
Breakfast
Cuisine:
British, Irish, Scottish
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 5 Serving
Amount Per Serving
Calories 496
% 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.