Corned Beef Hash
Craving classic corned beef hash? This easy homemade recipe uses leftover corned beef and tender Yukon gold potatoes for crispy, flavorful results. The perfect breakfast skillet!
Ingredients
- 3 tablespoons unsalted butter
- 1½ pounds cooked corned beef, cut into ¼-inch cubes (about 4 cups)
- 4 large Yukon gold potatoes, rinsed, peeled, and cut into ½-inch cubes (about 4 cups)
- 1 large yellow onion, finely diced (about 1 cup)
- 1 teaspoon garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Fresh parsley, for garnish
Instructions
- Bring a large pot of water to a boil. Add the cubed potatoes and boil for 10 to 12 minutes, until just fork-tender but not falling apart (larger cubes may need the extra minute or two).
- Drain the potatoes well, pat them dry with paper towels, and set aside.
- In a large skillet over medium-high heat, melt the butter. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
- Stir in the minced garlic and cook for 1 minute, or until fragrant. Season with the kosher salt and black pepper.
- Add the cubed corned beef and boiled potatoes to the skillet. Gently stir to combine, then lightly press the mixture down into an even layer.
- Cook undisturbed for 6 to 7 minutes, allowing the bottom to develop a nice golden-brown crust.
- Flip sections of the hash and continue cooking for 10 to 15 more minutes, turning occasionally with a spatula to brown evenly on all sides. (For maximum crispiness, resist stirring too often.)
- Remove from heat, garnish with chopped fresh parsley, and serve warm. Top with fried eggs and toast for the classic experience.