Easy Corned Beef Hash Recipe
Simple and comforting corned beef hash made with tender corned beef, soft potatoes, caramelized onions, and a touch of chives and parsley.
Servings: 4
Calories: 755kcal
Ingredients
- 4 tbsp butter divided in two
- 1 yellow onion
- 2 1/2 cups diced cooked corned beef
- 2 lbs boiled potatoes
- 2 tbsp minced chives
- 1 tbsp minced fresh parsley
- salt
- fresh cracked black pepper
Optional
- 4 eggs
Instructions
- Dice onions, potatoes, and corned beef and set aside.
- Preheat a large pan over medium heat and add 2 tbsp of butter to melt. Saute diced onion in butter until browned.
- Add diced corned beef and cook it together until corned beef is heated through.
- Add diced potatoes and remaining 2 tbsp of butter. Season with salt and pepper and once butter is melted, stir everything together. Let is saute for a few minutes before mixing again.
- Cook for about 15 minutes but don’t mix too often, so it gets crispy on the bottom before you stir.
- Stir in some chives and parsley and serve.
To add eggs:
- Lower the heat to medium-low.
- Make four little wells in cooked hash and crack and egg into each well.
- Season each egg with a some salt and pepper, cover the pan with a lid, and cook until the eggs are cooked as desired.
Video
Notes
- Flavoring potatoes is KEY to a delicious corned beef hash! I highly recommend that you cook the potatoes with the same seasoning as corned beef if cooking liquid from corned beef is not available. (Add quartered onion, garlic cloves, mustard seeds, whole peppercorns, whole cloves, allspice berries, coriander seeds, crushed red pepper flakes, and bay leaves. See below from scratch recipe for amounts.)
- Let potatoes get crispy while sautéing! Nothing is better than crispy, crunchy potato sides, so don’t stir too soon or too often. Let the bottom get crispy (not burned, of course), gently stir and fold, and then leave it for a few minutes to get more crispy sides.
- Reheating: The best way to reheat it is in the pan. Preheat the pan on medium heat and reheat the hash for a few minutes until it’s hot throughout. If you need to, add a tablespoon of butter or oil while reheating.
- Storing: store the leftovers in an air-tight food storage container, in the refrigerator, for 3-4 days.
Nutrition
Calories: 755kcal | Carbohydrates: 31g | Protein: 45g | Fat: 50g | Saturated Fat: 19g | Cholesterol: 316mg | Sodium: 2946mg | Potassium: 1711mg | Fiber: 6g | Sugar: 1g | Vitamin A: 653IU | Vitamin C: 90mg | Calcium: 118mg | Iron: 12mg