Description
This corned beef hash is packed with flavor and is easy to make. With crispy potatoes, tender corned beef, and optional toppings, it’s perfect for a hearty meal any time of the day.
Ingredients
Scale
- 1 pound yukon gold potatoes, diced into ½-inch pieces
- fine sea salt
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 small red bell pepper, diced
- 4 cloves garlic, minced
- 2 cups cooked corned beef, diced (about ½-inch pieces)
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon smoked paprika
- optional toppings: fried or poached eggs, chopped fresh parsley and/or scallions, whole-grain dijon mustard, hot sauce
Instructions
- Place the diced potatoes in a saucepan and cover with cold water, seasoning generously with salt. Boil, then simmer for 5–6 minutes until barely tender. Drain and let dry.
- In a large skillet, melt butter and olive oil over medium heat.
- Add onion and red bell pepper, cooking for 5–6 minutes until softened. Stir in garlic and cook for another 2 minutes.
- Incorporate the parboiled potatoes and corned beef into the skillet. Season with black pepper and smoked paprika, tossing gently to combine, then flatten into an even layer.
- Cook undisturbed for 4–5 minutes until golden brown. Flip sections of the hash, pressing down to form an even layer. Repeat this for a total of 15–20 minutes until crispy and browned.
- Taste and adjust seasoning as needed. Serve hot with optional toppings and enjoy!
Notes
For extra flavor, ensure the potatoes are well-seasoned during boiling.
Feel free to customize toppings according to your preference for variety.
Leftovers can be reheated easily and still taste delicious.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg