Corned Beef Hash Recipe
Ditch the canned stuff and make this homemade Corned Beef Hash recipe with leftover corned beef, onions, and crispy breakfast potatoes. Easy & delicious!
Servings: 4 servings (1 cup each)
Calories: 386kcal
Equipment
- Large Skillet
- Large Pot
Ingredients
- 1 ½ pounds Yukon gold potatoes* $1.80
- ½ yellow onion $0.25
- 1 ½ tsp salt, divided $0.05
- 1 ½ Tbsp olive oil, divided $0.30
- 1 ½ cups chopped cooked corned beef (about ½ lb.)** $3.99
- 1 Tbsp butter $0.12
- ½ tsp freshly cracked black pepper $0.08
- ½ tsp garlic powder $0.05
- ¼ tsp smoked paprika $0.03
Instructions
- Wash, peel, and dice the potatoes and dice the onion. Set the onion aside for now.
- Add the potatoes to a large pot. Cover with water and add 1 tsp salt. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for 5 minutes. Drain the potatoes in a colander.
- While the potatoes are boiling, heat a large skillet over medium heat. Add ½ Tbsp olive oil. Add the cooked corn beef to the skillet. Allow the corned beef to get lightly brown on all sides for 5-6 minutes. Then, remove the corned beef to a separate plate and set aside.
- To the same skillet, add 1 Tbsp olive oil and the butter. Once the butter is melted, add the diced onion and sauté for 2 minutes until softened.
- Now, add the drained potatoes and stir to combine. Allow the potatoes to cook in the skillet undisturbed on one side without stirring for 4-5 minutes. This is very important so the potatoes can get a little crispy on that side.
- After 5 minutes, add ½ tsp salt, black pepper, garlic powder, and smoked paprika. Give the potatoes a stir and continue cooking for 5-7 minutes.
- Now add back in the corned beef. Stir and allow the hash to continue cooking for 2-3 more minutes until the corned beef is warmed through. Serve hot and top with sliced green onions or parsley (optional). Enjoy!
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Notes
*Yukon gold potatoes are my favorite option for this recipe because they have a nice creamy texture and hold up well in the skillet. However, you can also use Russet potatoes if that's what you've got.
**I use leftover baked corned beef made from a flat-cut brisket. You can also get sliced corned beef from the deli counter and use that. As for canned corned beef, it will work, but it isn't my first choice for this recipe. Baked corned beef is a world apart from its canned counterpart! If you do use canned corned beef, dice it into small pieces before adding it to the skillet. I'd also only add salt to taste if using the canned option, as it can be pretty salty already.
Nutrition
Serving: 1serving | Calories: 386kcal | Carbohydrates: 32g | Protein: 17g | Fat: 21g | Sodium: 1986mg | Fiber: 4g