Description
A delicious corned beef hash made with tender potatoes, onions, and seasoned to perfection.
Ingredients
Scale
- 1 ½ cups cooked corned beef, diced
- 2 cups Yukon Gold or Russet potatoes, diced
- 1 medium red onion, diced
- 2 tablespoons butter or oil
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Dice the potatoes and parboil for 5 minutes if using raw. Dice the corned beef and onion into even pieces.
- Heat butter or oil in a large cast iron skillet over medium heat. Add potatoes in a single layer and cook undisturbed for 5–7 minutes. Flip and cook another 5 minutes until golden.
- Push the potatoes to the side, add more butter if needed, and sauté the diced onion for 3–4 minutes. Add minced garlic and cook for 1 minute.
- Stir in the diced corned beef and cook for 5–7 minutes more. Press the hash down with a spatula for crisp edges.
- Season with salt and pepper to taste. Garnish with fresh parsley and top with a fried or poached egg if desired. Serve hot.
Notes
- This dish is great for breakfast or brunch.
- Leftover corned beef works perfectly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg