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AmericanBreakfastGluten-Free

Corned Beef Hash

Name: Corned Beef Hash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6
Cuisine: American
Ingredients: 2-3 tbsp unsalted butter; 1 medium onion, finely chopped (about 1 cup); 2-3 cups finely chopped cooked corned beef; 2-3 cups chopped cooked potatoes, preferably Yukon Gold; Kosher salt to taste; Freshly ground black pepper to taste; Chopped fresh parsley for garnish

Crispy golden potatoes meet tender corned beef in this diner classic, bound together with caramelized onions and finished with a savory crust that shatters under your fork. The buttery, salty comfort of every bite makes it an unbeatable way to use up leftovers. Perfect for lazy Sunday breakfasts or whenever you need serious stick-to-your-ribs satisfaction.

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Serves

4-6

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Ingredients

Units

Instructions

1
Heat butter in a large skillet (preferably cast iron) over medium heat. Add the onion and cook for a few minutes until translucent.
2
Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium-high and press down on the mixture with a metal spatula.
3
Do not stir the potatoes and corned beef, but let them brown. Use a metal spatula to peek underneath and check if they are browning. If nicely browned, use the spatula to flip sections over in the pan so they brown on the other side. Press down again with the spatula. If there is too much sticking, add a little more butter to the pan. Continue cooking until the potatoes and corned beef are nicely browned.
4
Remove from heat and stir in chopped parsley. Add plenty of freshly ground black pepper and salt to taste. Serve with fried or poached eggs.

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Corned Beef Hash

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Serves

4-6

Jump to recipe

Ingredients

Units

Instructions

1
Heat butter in a large skillet (preferably cast iron) over medium heat. Add the onion and cook for a few minutes until translucent.
2
Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium-high and press down on the mixture with a metal spatula.
3
Do not stir the potatoes and corned beef, but let them brown. Use a metal spatula to peek underneath and check if they are browning. If nicely browned, use the spatula to flip sections over in the pan so they brown on the other side. Press down again with the spatula. If there is too much sticking, add a little more butter to the pan. Continue cooking until the potatoes and corned beef are nicely browned.
4
Remove from heat and stir in chopped parsley. Add plenty of freshly ground black pepper and salt to taste. Serve with fried or poached eggs.

Reviews

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