Description
This classic Corned Beef Hash recipe is a hearty and flavorful breakfast dish featuring tender corned beef, crispy browned potatoes, and sautéed onions. Cooked in a skillet with butter for a golden crust, it's perfect served with eggs and toast for a satisfying start to your day.
Ingredients
Main Ingredients
- 6 tablespoons unsalted butter (divided)
- 4 cups russet or Yukon gold potatoes (peeled, 1/2-inch diced, cooked)
- 1 small sweet onion (peeled and diced)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups cooked corned beef (chopped, about 2 pounds)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Fresh parsley (chopped, for garnish)
Instructions
- Cook potatoes and onions: Place a large skillet over medium heat and add 4 tablespoons of butter. Once melted, add the cooked potatoes, diced onion, salt, and pepper. Cook, stirring occasionally, until the onions soften and the potatoes begin to brown, about 8-10 minutes.
- Add corned beef and spices: Stir in the chopped corned beef, garlic powder, and onion powder. Press the mixture down evenly in the skillet with the back of a spatula. Cook 3-5 minutes until a golden crust forms on the bottom.
- Flip and add butter: Scrape the bottom of the skillet and carefully flip sections of the hash to transfer the crust to the top. Add the remaining 2 tablespoons of butter and stir into the hash.
- Brown the other side: Press the hash down again into an even layer and cook another 3-5 minutes until golden brown. Repeat flipping and browning 2 more times, or until you reach your preferred level of browning.
- Serve and garnish: Serve warm, garnished with chopped fresh parsley. Traditionally paired with sunny-side-up or over-easy eggs and toast for a complete breakfast.
Notes
- Use russet or Yukon gold potatoes for best texture.
- Cook potatoes beforehand by boiling or roasting until tender but not mushy.
- You can adjust seasoning to taste, especially salt and pepper.
- Pressing the hash firmly into the pan helps create crispy crusts.
- Leftover corned beef works well for this recipe.
