Description
Corned beef hash is a hearty and crispy dish made with tender potatoes, savory onions, and corned beef. Perfect for breakfast, brunch, or dinner, it’s an easy and satisfying way to use up leftovers with endless possibilities for customization.
Ingredients
Scale
- 4 cups diced russet potatoes, peeled
- 6 tablespoons unsalted butter, divided
- 1 small sweet onion, diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups chopped cooked corned beef
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Boil diced russet potatoes in salted water for 5–10 minutes until fork-tender. Drain well.
- In a large skillet, melt 4 tablespoons of butter over medium heat. Add the drained potatoes, diced onion, salt, and pepper. Cook for 8–10 minutes, stirring occasionally, until the potatoes are browned and onions softened.
- Add the chopped corned beef to the skillet. Sprinkle in garlic powder and onion powder. Mix well.
- Press the mixture down with a spatula to form an even layer. Cook undisturbed for 3–5 minutes until a golden crust forms on the bottom.
- Flip the hash to bring the crispy part to the top. Add the remaining 2 tablespoons of butter and mix in.
- Repeat pressing and flipping for an additional 3–5 minutes or until the desired crispiness is reached.
- Remove from heat and serve warm, optionally with eggs or toast.
Notes
- Do not overcook potatoes during boiling; they will cook further in the skillet.
- Use a cast-iron skillet for the best crust.
- Customize with add-ins like jalapeños, cheese, or fresh herbs.
- Vegetarian? Substitute corned beef with beans or tofu.
- To store, refrigerate up to 4 days or freeze for up to 2–3 months.
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 420
- Sugar: 2g
- Sodium: 960mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: corned beef hash, crispy hash, breakfast hash, skillet potatoes, leftover corned beef recipe