Description
A quick, hearty, and comforting Corned Beef Hash recipe featuring savory corned beef, crispy golden potatoes, and caramelized onions. Perfect for breakfast, brunch, or even dinner, this easy-to-make hash delivers rich flavors with simple pantry ingredients and minimal fuss.
Ingredients
Units
Scale
Main Ingredients
- 1 to 1 1/2 cups corned beef (canned or leftover cooked, shredded or diced)
- 2 cups potatoes (Yukon Gold or red, diced into small cubes)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon cooking oil (vegetable or olive oil)
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Ingredients: Dice the potatoes into small, even cubes to ensure they cook uniformly. Finely chop the onions, mince the garlic, and shred or dice the corned beef if it is not already prepared. Having all your ingredients ready will streamline the cooking process.
- Cook the Potatoes: Heat the butter and oil in a large skillet over medium heat. Add the diced potatoes and cook them while stirring occasionally until they turn golden brown and become tender, about 10 to 12 minutes. This step is crucial to developing a crispy, flavorful base for the hash.
- Sauté Onions and Garlic: Push the cooked potatoes to one side of the skillet. Add a little more butter if necessary, then add the chopped onions and minced garlic. Cook these until they soften and caramelize, releasing sweet and savory aromas that enhance the flavor of the hash.
- Add Corned Beef: Stir in the corned beef, breaking up any clumps with your spatula. Cook the mixture for about 5 more minutes, allowing the flavors to meld and the beef to develop slight crispy edges for added texture.
- Season and Finish: Sprinkle salt and black pepper to your preference, then mix all the ingredients thoroughly. If desired, garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately to enjoy the hash at its crispiest.
Notes
- Use cold or leftover cooked potatoes for faster crisping.
- Pat dry canned corned beef to prevent sogginess.
- Do not overcrowd the pan to ensure ingredients brown instead of steaming.
- Cook over moderate heat to avoid burning onions or potatoes.
- Finish with fresh herbs like parsley or chives for brightness.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg