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Introduction
Corned beef hash is the ultimate comfort dish that combines the salty savoriness of corned beef with crispy, golden potatoes and a medley of other flavors. This dish has been a beloved breakfast staple for decades, but it's versatile enough for any meal of the day. Whether you're repurposing leftover corned beef or starting fresh, this classic recipe is quick, hearty, and irresistibly delicious. Ready to dive into a plate of crunchy perfection? Let’s get cooking!
Ingredients
To prepare this delicious corned beef hash, you'll need:
2 cups of cooked corned beef, diced
3 medium-sized potatoes, peeled and diced (or 2 cups of frozen hash browns)
1 small onion, finely chopped
2 tablespoons of unsalted butter (or vegetable oil)
1 tablespoon of olive oil
1 clove of garlic, minced
Salt and black pepper, to taste
Optional: 2 tablespoons of fresh parsley, chopped
Optional: Fried eggs for serving
Directions
Prepare the potatoes
If using fresh potatoes, boil them in lightly salted water for 5-7 minutes until tender. Drain and set aside.
Sauté the onions and garlic
Heat the butter and olive oil in a large skillet over medium heat. Add the chopped onion and garlic. Sauté until fragrant and softened, about 3 minutes.
Cook the potatoes
Add the diced potatoes to the skillet. Cook for 8-10 minutes, stirring occasionally, until the potatoes are crispy and golden brown.
Add the corned beef
Stir in the diced corned beef and cook for an additional 5-7 minutes, allowing the beef to crisp slightly on the edges.
Season and garnish
Season with salt and black pepper to taste. If desired, sprinkle fresh parsley over the hash for a pop of color and flavor.
Serve immediately
Serve hot, optionally topped with fried eggs for a complete, protein-packed meal.
Serving and Storage Tips
Serving Suggestions: Pair your corned beef hash with a side of toast or a fresh green salad for a balanced meal. For breakfast, a drizzle of hot sauce or ketchup adds a flavorful punch.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pan-fry on low heat until warmed through and crisp again.
Variations
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