Crispy Corned Beef Hash with tender potatoes, sweet onions, and savory spices. Easy breakfast or brunch recipe ready in minutes, perfect for using leftover corned beef. Classic comfort food with golden brown crust and rich, flavorful taste.
Ingredients
- 4 cups peeled russet potatoes, diced into ½-inch cubes
- 6 tablespoons unsalted butter, divided
- 1 small sweet onion, finely diced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups chopped cooked corned beef
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Boil the diced potatoes in a pot of water until fork-tender, about 5–10 minutes. Drain thoroughly.
- In a large skillet over medium heat, melt 4 tablespoons of butter. 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.
- Stir in the chopped corned beef, garlic powder, and onion powder until fully combined.
- Using the back of a spatula, press the mixture into an even layer in the skillet. Cook for 3–5 minutes until a golden crust forms on the bottom.
- Scrape and flip sections of the hash to let the crusty bottom come on top. Add the remaining 2 tablespoons of butter and mix it in.
- Press the hash down again and cook for another 3–5 minutes. Repeat this process 2–3 times, or until you reach your desired level of browning.
- Serve hot and enjoy.
Why You’ll Love This Recipe
This Corned Beef Hash is crispy on the outside, tender on the inside, and packed with savory flavor. Perfect for breakfast, brunch, or even a hearty dinner, it’s a classic comfort food that’s easy to make and satisfying.
Tips
- Boil the potatoes just until tender; overcooking can make the hash mushy.
- Use a heavy skillet for even browning.
- Pressing the hash firmly helps create a golden crust that adds texture.
- Cook in batches if your skillet isn’t large enough to avoid overcrowding.
Variations and Substitutions
- Swap sweet onion for yellow or red onion for slightly different flavor.
- Add bell peppers or chopped jalapeños for extra color and spice.
- Use leftover corned beef or substitute with cooked ham or roast beef.
- For a lighter version, use olive oil instead of butter.
FAQs
Q: Can I make this ahead of time?
A: Yes. Prepare the hash, let it cool, and store in the fridge for up to 2 days. Reheat in a skillet for best results.
Q: Can I freeze Corned Beef Hash?
A: Absolutely. Freeze in an airtight container for up to 2 months. Reheat in a skillet until heated through.
Q: How crispy should the hash be?
A: Aim for a golden brown crust on both sides for a perfect balance of crispiness and tender interior.
Serving Suggestions
- Serve with fried or poached eggs on top for a classic breakfast.
- Pair with toast, English muffins, or a side of sautéed greens.
- Add hot sauce or ketchup for extra flavor.
Corned Beef Hash
6
servings10
minutes25
minutesIngredients
4 cups 4 peeled russet potatoes, diced into ½-inch cubes
6 tablespoons 6 unsalted butter, divided
1 small 1 sweet onion, finely diced
½ teaspoon kosher salt
½ teaspoon black pepper
4 cups 4 chopped cooked corned beef
½ teaspoon garlic powder
½ teaspoon onion powder
Directions
- Boil the diced potatoes in a pot of water until fork-tender, about 5–10 minutes. Drain thoroughly.
- In a large skillet over medium heat, melt 4 tablespoons of butter. 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.
- Stir in the chopped corned beef, garlic powder, and onion powder until fully combined.
- Using the back of a spatula, press the mixture into an even layer in the skillet. Cook for 3–5 minutes until a golden crust forms on the bottom.
- Scrape and flip sections of the hash to let the crusty bottom come on top. Add the remaining 2 tablespoons of butter and mix it in.
- Press the hash down again and cook for another 3–5 minutes. Repeat this process 2–3 times, or until you reach your desired level of browning.
- Serve hot and enjoy.
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