Corned beef hash is a classic and hearty dish that perfectly fuses the salty, tender flavors of corned beef with the earthy, crispy notes of potatoes. This recipe is your guide to creating this beloved comfort food right in your own kitchen.
Whether it's breakfast, brunch, or dinner, corned beef hash is an adaptable meal that can satisfy any palate at any time of day. Its simplicity doesn't compromise on its taste, making it a perfect choice for both new cooks and seasoned chefs alike.
Why This Recipe Works
What makes this recipe stand out is its blend of ease and versatility. With just a few staple ingredients - corned beef, potatoes, onions, and spices - you can whip up a dish that's bursting with flavor. It’s a great way to utilize leftover corned beef and turn it into a whole new delicious meal. This dish is also a fantastic source of protein and carbs, making it a hearty and filling option for any meal.
Another reason why you should make this corned beef hash is because of its flexibility. While the traditional recipe is beloved and time-tested, there's plenty of room for creativity. You can add a variety of vegetables like bell peppers or carrots for added nutrition, or throw in your favorite spices for an extra kick. Plus, there's something truly satisfying about cooking up a hash - it's an interactive process that involves chopping, stirring, and browning, providing a fun and engaging cooking experience. So why not give it a try? You might just find your new favorite dish.
Ingredients
Corned Beef - This is the key ingredient, offering a savory, slightly salty flavor. You can use leftovers from a previous meal or buy it from the store. If unavailable, roast beef or pastrami can be used as substitutes.
Potatoes - Potatoes provide a hearty base for the hash. Any type of potato will work, but Russet potatoes are often used for their starchy texture that browns well. Sweet potatoes can be used for a healthier substitute.
Onion - Onion adds a sweet, slightly tangy flavor that complements the corned beef and potatoes. Any variety of onion will do, but yellow or white onions are most common. Shallots can be used as a substitute.
Garlic - Garlic provides a distinct, pungent flavor. Fresh garlic is the best, but garlic powder can be used in a pinch.
Bell Pepper - The bell pepper adds a sweet, slightly bitter flavor and a crunchy texture. Any color bell pepper can be used. If you don't have a bell pepper, diced carrots or celery can add similar crunch.
Tips
- Parboil the potatoes before frying to ensure they are fully cooked and have a crispy exterior.
- Dice your ingredients into uniform sizes to ensure even cooking.
- Use a cast-iron skillet if available. It distributes heat evenly, allowing for a perfectly crispy hash.
- Don't stir the hash too often. Let it sit and get crispy before flipping.
- Taste and adjust the seasoning as you go. Corned beef can be salty, so add salt sparingly at first.
How to Serve
Corned beef hash is a classic comfort food that can be enjoyed at any time of the day. It's traditionally served for breakfast or brunch, often accompanied by eggs and toast. The warm, hearty flavors are perfect for waking up your taste buds in the morning.
- Serve the hash with poached or fried eggs on top. The creamy yolk adds a delightful richness to the dish.
- Pair the hash with a side of buttered toast or English muffins. The crispy, light bread is a nice contrast to the hearty hash.
- For a dinner option, serve the corned beef hash alongside a simple green salad. The freshness of the salad balances out the richness of the hash.
Similar Recipes
Sheet Pan Sausage And Potatoes
Corned Beef Hash
Ingredients
- 2 cups cooked and diced corned beef
- 3 medium-sized potatoes peeled and diced
- 1 large onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
Instructions
- Parboil the potatoes: Place diced potatoes in a pot, cover with water, and bring to a boil. Cook for about 5 minutes, then drain and set aside.
- Heat a large skillet (preferably cast-iron) over medium heat.
- Add a tablespoon of oil.
- Add the diced onion, minced garlic, and diced bell pepper to the skillet. Sauté until they start to soften, about 5 minutes.
- Add the parboiled potatoes to the skillet. Cook, stirring occasionally, until they start to brown, about 10 minutes.
- Add the diced corned beef to the skillet. Stir everything together, then press down with a spatula. Let it cook without stirring for a few minutes to get a nice crispy bottom.
- Stir and flip, then press down again and let it cook for another few minutes.
- Season with salt and pepper to taste, remembering that corned beef is already quite salty.
- Serve hot, straight from the skillet.
Nutrition
Notes
- Parboil the potatoes before frying to ensure they are fully cooked and have a crispy exterior.
- Dice your ingredients into uniform sizes to ensure even cooking.
- Use a cast-iron skillet if available. It distributes heat evenly, allowing for a perfectly crispy hash.
- Don't stir the hash too often. Let it sit and get crispy before flipping.
- Taste and adjust the seasoning as you go. Corned beef can be salty, so add salt sparingly at first.