Corned Beef Hash

Transform leftover corned beef into a hearty hash. Fry crispy potatoes, onions, and hot sauce in a skillet, then put an egg on it for an eye-opening Corned Beef Hash breakfast.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings servings (1 cup hash + 1 egg each)

Calories 520kcal

Author Meggan Hill

Ingredients

To make the hash:

2 tablespoons butter
1 small onion peeled and finely chopped
Salt and freshly ground black pepper
2 pounds russet potatoes peeled and cut into 1/2 inch pieces (see note 1)
3/4 cup water
2 cloves garlic minced
12 ounces corned beef cooked, shredded into bite-sized pieces (see note 2)
1 tablespoon hot sauce plus more for serving (I like Cholula)

For serving:

2 tablespoons butter softened
4 eggs
minced fresh parsley

US Customary - Metric

Instructions

To make the hash:

In a large skillet over medium heat, melt butter. Add onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring frequently, until onion is translucent, about 3 minutes.
Increase heat to medium-high, and add potatoes, water and garlic. Cover and cook for 6 minutes. remove the cover and continue cooking, stirring frequently, until no water remains and the potatoes are cooked through, about 6 minutes.
Remove pan from heat and using a spatula, mash approximately 1/8th of the potatoes. Stir mashed potatoes into the rest of the potatoes until just combined. Stir in corned beef and hot sauce. Spread hash into an even layer and press lightly. Return skillet to high heat and cook for 3 minutes.
Gently stir hash and continue to cook until potato edges are crispy and browned, about 3 minutes.

To serve:

Heat reserved butter in a nonstick skillet over medium heat until foaming. Swirl butter to coat pan and fry eggs to desired doneness. This may be done with all eggs at once or in batches. Season the eggs to taste with salt and pepper.
Serve fried egg over hash, garnish with minced fresh parsley, and serve extra hot sauce separately.

Video

Notes

Potatoes: The recipe calls for russet (baking) potatoes, but you can use Yukon Gold, or even sweet potatoes instead. The starchier the better, although this Corned Beef Hash recipe will work with any spud you have in the house.
Corned beef: Leftover (cooked) corned beef works well, as would smoked brisket, canned corned beef, or supermarket deli-style corned beef.
Yield: This recipe makes about 4 c. of corned beef hash, enough for 4 servings, 1 c. each (plus 1 egg per serving, if you serve it that way).
Storage: Keep the leftovers in the fridge and eat within the week.

Nutrition