Corned Beef Hash

Make perfect crispy corned beef hash to enjoy for breakfast. It's the perfect use for your leftover corned beef.

5 from 87 votes

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Course: Breakfast

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 526kcal

Author: Michelle

Bring a pot of water to boil.
While water heats, cube potato into one inch pieces, dice onion, mince garlic, and chop corned beef. Keep each ingredient separate and reserve for later.
Boil potato cubes for 10 minutes. Finish chopping ingredients while potatoes boil.
2 1/2 pounds Yukon gold potatoes
Remove potatoes and pat dry.
Heat cast iron skillet on medium high heat. Once hot, add butter and oil, then add onion, salt, and pepper, and cook 3-4 minutes.
2 tablespoons unsalted butter, 1 tablespoon vegetable oil, 1 large yellow onion, 1/2 teaspoon salt, 1/2 teaspoon black pepper
Add garlic and cook another minute. Add potatoes and corned beef, and stir gently just once.
2 cloves garlic, 1 1/2 pounds corned beef
Press down on mixture with a spatula, and let cook 6-7 minutes.
Flip, and cook another 5-6 minutes, then flip. Keep cooking a total of 20 minutes, flipping periodically.
Remove from heat when hash is crispy and browned. Serve immediately, garnished with parsley if you like.
1 teaspoon fresh parsley

Yukon gold potatoes work best for this recipe. You do not need to peel them. You can use russet potatoes or even sweete potatoes, but you will need to peel those and boil them a minute or two longer.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.