This easy Corned Beef Hash is my new food addiction. Who would think that just a few simple ingredients, basically just corned beef, potatoes and onion, tossed together in a skillet could be so good?
It’s the perfect way to use up your St. Patrick’s day leftovers, but also comes out great using canned corned beef.
I’ve loved corned beef hash ever since I was a little kid. Back then it was always the canned stuff, which I will still happily eat any day. Yeah, maybe as a food blogger I shouldn’t admit to that, but it is what it is.
Fry it up until it’s crisp, top it off with a fried egg and a few splashes of hot sauce, and I am sure to start my day with a smile.
But after I first tried making with my St. Patty’s leftover corned beef a few years back, I have to admit that homemade is the way to go.
Ingredient Notes
For exact measurements, please see the recipe card at the bottom of the post. Here’s what you’re going to need today:
- Corned beef – I am making it with leftover corned beef today, but you can also use canned. It still turns out great. Just note that canned is saltier, so hold off on adding any additional salt until towards the end of cooking time.
- Potatoes – I prefer Yukon gold for this recipe, as they hold up well. Other varieties like Russet also work.
- Butter – This is what I use as my cooking base. You can use oil if you prefer, but butter tastes better.
- Onion – Any.
- Garlic – Just a little.
- Seasonings – Salt, pepper, and paprika.
How to Make Corned Beef Hash
Place diced potatoes in a pot and fill with cold water until potatoes are completely submerged. Bring to a boil and cook until potatoes are fork tender, about 8-10 minutes.
Melt butter in a skillet over medium-high heat. Add diced onion and sauté for 2-3 minutes.
Add potatoes, garlic, salt and pepper. Sauté for 6-8 minutes, then add in diced corned beef and paprika.
Mix well, then press down on the mixture with a spatula. Cook undisturbed for 5-6 minutes, until a nice crust begins to form.
Flip the hash over in sections, and again press down. Cook for a few minutes. Flip a few more times, pressing down with the spatula and allowing the hash to brown up all over. I usually flip it 3-4 times. If it is sticking too much, you can add a bit more butter or oil.
Taste and adjust for salt and pepper.
How to Serve It
Although this is one of those dishes that’s equally great for breakfast or dinner, I’ve always eaten it for a hearty breakfast. Hash goes great with any type of eggs, my preference being over-easy, and toast. I love a few drops of hot sauce on there, too.
If you’re having it for dinner, any simple vegetable or green salad can complete your meal. Or, sometimes I’ll add the veggies right into the hash for a one skillet meal. Think carrots, bell peppers, or mushrooms.
Check out out round of favorite breakfast for dinner ideas!
If you try our Corned Beef Hash recipe, please leave a star rating and comment, we love to hear from you.
Corned Beef Hash, on our Gypsy Plate… enjoy!
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Colcannon
Dublin Coddle
Bubble and Squeak
Corned Beef Hash
This easy Corned Beef Hash recipe is the perfect use for your St. Patrick's Day leftovers, and is equally great for breakfast or dinner.
Ingredients
- 4 cups potatoes, peeled and diced into ½ inch cubes
- 4 Tbsp butter
- 1 medium onion, diced
- 1 large clove garlic, minced
- 2 cups diced corned beef
- ½ tsp paprika
- salt, to taste
- pepper, to taste
Instructions
- Place diced potatoes in a pot and fill with cold water until potatoes are completely submerged. Bring to a boil and cook until potatoes are fork tender, about 8-10 minutes.
- Melt butter in a skillet over medium-high heat. Add diced onion and sauté for 2-3 minutes.
- Add potatoes, garlic, salt and pepper. Sauté for 6-8 minutes.
- Add in diced corned beef and paprika. Mix well, then press down on the mixture with a spatula. Cook undisturbed for 5-6 minutes, until a nice crust begins to form.
- Flip the hash over in sections, and again press down. Cook for a few minutes. Flip a few more times, pressing down with the spatula and allowing the hash to brown up all over. I usually flip 3-4 times. If it is sticking too much, you can add a bit more butter or oil.
- Taste and adjust for salt and pepper. Serve with your favorite style of eggs (I love sunny side up here).
Notes
- I prefer Yukon gold for this recipe, as they hold up well. Other varieties like Russet also work.
- If you don't have leftover corned beef, you can used canned. Just note that it is saltier, so hold off on adding any salt until towards the end.
- Leftovers can be refrigerated for 3-4 days in an airtight container. Note that if using leftover corned beef, consume within 3-4 days of when it was originally cooked.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 554Total Fat 33gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 15gCholesterol 142mgSodium 1357mgCarbohydrates 39gFiber 4gSugar 3gProtein 25g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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