Ah, corned beef hash—it’s like a hug in a skillet. My Sunday mornings are not complete without the sizzling sound and that savory aroma wafting through the kitchen.
It’s a dish that feels like an old friend, reminding me of lazy weekends and endless cups of coffee. Whether you’re using leftovers from St.
Patrick’s Day or just craving that crispy, tender combo, this easy recipe is a little slice of breakfast heaven.
Steps
- Cut peeled russet potatoes into 1/2-inch pieces, measuring out 4 cups. Boil them until they are just soft enough to pierce with a fork, which should take about 5-10 minutes. Drain the potatoes thoroughly.
- In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Add the drained potatoes, diced sweet onion, salt, and pepper to the skillet. Cook the mixture, stirring occasionally, until the onions soften and the potatoes and onions begin to brown, about 8-10 minutes.
- Mix in the chopped corned beef, garlic powder, and onion powder. Stir the ingredients together until well combined.
- Using a spatula, press the mixture down into an even layer in the skillet. Cook for 3-5 minutes, allowing a golden crust to form on the bottom. Scrape the bottom of the pan, flip the hash over, and place the crusted side on top. Add the remaining 2 tablespoons of butter and mix it in.
- Press the hash down again with the spatula to create an even layer. Cook for another 3-5 minutes until the bottom is golden. Repeat this process until the hash reaches your preferred level of browning. Serve hot, garnished with parsley if desired.
Ingredients
- 4 cups (1/2-inch diced) peeled russet potatoes
- 6 tablespoons unsalted butter, divided
- 1 small sweet onion, diced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups chopped cooked corned beef
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Nutritional Values
Calories: 377kcal | Carbohydrates: 29g | Protein: 15g | Fat: 23g | Sodium: 1125mg | Fiber: 4g | Sugar: 4g
FAQ
- What is corned beef and how is it made?
- Corned beef is a beef brisket that has undergone a brining or curing process, which gives it its unique color and flavor.
- Can I substitute canned corned beef in the recipe?
- Yes, you can use canned corned beef. You will need about two cans for the recipe, but be cautious not to add extra salt, as canned corned beef is already quite salty.
- Why is the butter divided in the cooking process?
- Dividing the butter is crucial as it prevents the pan from becoming too dry, which could halt the browning process. Adding butter in stages ensures the dish turns out perfectly.
- What variations can I incorporate into the dish?
- To enhance the dish, consider adding bell peppers along with the onions and potatoes at the start. For a spicy twist, you can also include cayenne or crushed red pepper flakes in the second step.
- How should I store and reheat leftovers?
- Store leftovers in an airtight container in the refrigerator for up to three days or freeze them for up to three months. Reheat in a skillet on the stove like when initially cooking, or use a microwave until thoroughly warmed.
Tips
- Control Salt Levels: When using canned corned beef, avoid adding extra salt since the canned version is already quite salty.
- Achieve Perfect Browning: For a crispy texture, press the hash mixture down in the skillet with a spatula and let it cook undisturbed for a few minutes to form a golden crust before flipping.
- Add Flavor Variations: Enhance the dish by incorporating bell peppers with the onions and potatoes, or adding a pinch of cayenne or crushed red pepper flakes for a spicy kick.
- Use Convenient Potatoes: If you prefer convenience, use store-bought diced potatoes from the refrigerated section. If opting for frozen ones, make sure to thaw them before cooking.
Equipment
- Large Skillet – A good-quality large skillet is essential for cooking and browning the hash evenly.
- Spatula – A sturdy spatula is necessary for pressing down the hash and flipping it to create the desired crust.
- Potato Peeler – If you don’t already have one, a potato peeler will be helpful for peeling the russet potatoes.
- Chef’s Knife – A sharp chef’s knife is useful for dicing the potatoes and onions.
