Description
Corned Beef Hash is a classic, skillet-fried comfort food made with crispy potatoes, savory corned beef, and onions. It’s a delicious way to use up leftover corned beef and makes a satisfying breakfast or brunch—especially with a fried egg on top!
Ingredients
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2 cups cooked corned beef, chopped or shredded
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3 cups russet potatoes, peeled and diced
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1 medium onion, finely chopped
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2 tablespoons butter
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1 tablespoon oil (vegetable or olive oil)
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Salt and pepper, to taste
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1/2 teaspoon garlic powder (optional)
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Chopped parsley or green onions, for garnish (optional)
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Fried eggs, for serving (optional)
Instructions
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Boil the potatoes:
Place diced potatoes in a pot of salted water. Bring to a boil and cook for 5–7 minutes until just tender. Drain well and set aside. -
Sauté the onions:
In a large skillet over medium heat, melt butter with oil. Add chopped onions and cook for 3–4 minutes until soft and slightly golden. -
Add potatoes and cook:
Add boiled potatoes to the skillet. Spread them out in a single layer and let them crisp up undisturbed for 4–5 minutes. Stir and repeat until golden and crispy. -
Add corned beef:
Stir in the chopped corned beef and garlic powder (if using). Cook for another 5–7 minutes, pressing the mixture into the pan and letting it crisp up a bit before flipping or stirring.
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Serve:
Taste and season with salt and pepper as needed. Top with fresh herbs and fried eggs if desired. Serve hot!
Notes
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Great way to use up St. Patrick’s Day leftovers.
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You can use canned corned beef in a pinch.
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Try adding bell peppers for a pop of color and sweetness.