Corned Beef Hash
A hearty and flavorful dish made with corned beef, potatoes, and onions, perfect for any meal of the day.
Ingredients
Main Ingredients
- 1 to 1½ cups corned beef (canned or leftover cooked, shredded or diced) Use high-quality deli meat or homemade leftovers for best flavor.
- 2 cups potatoes (Yukon Gold or red, diced into small cubes) Avoid starchy potatoes like Russets.
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced) Freshly minced garlic elevates the flavor.
- 2 tablespoons butter (room temperature for easy melting)
- 1 tablespoon cooking oil (vegetable or olive oil)
- Fresh parsley optional for garnish
Instructions
Preparation
- Dice the potatoes into small, even cubes to ensure they cook uniformly.
- Finely chop the onions and mince the garlic, and shred or dice the corned beef if it’s not ready yet.
Cooking
- Heat the butter and oil in a large skillet over medium heat and add the diced potatoes.
- Cook while stirring occasionally until the potatoes turn golden brown and tender, about 10 to 12 minutes.
- Push the potatoes to one side of the skillet and add the onions and garlic. Cook until they soften and caramelize, about 5 minutes.
- Stir in the corned beef and let it cook for about 5 more minutes, breaking up any clumps.
- Season with salt and black pepper to taste, and garnish with freshly chopped parsley before serving.
Notes
Store leftover hash in an airtight container in the refrigerator for up to 3 days. Prepare potatoes ahead of time and store them in water to prevent browning. Adjust for crowd sizes by maintaining the 2:1 ratio of potatoes to beef.