Welcome back, food lovers! Today, I’m excited to share a recipe that holds a special place in my heart: Corned Beef Hash. This dish always brings me back to lazy Sunday mornings with my family, where we’d gather around the kitchen table and savor a hearty breakfast together. My mom used to make this dish with leftover corned beef from our St. Patrick’s Day celebrations, and it quickly became a family favorite.
Corned Beef Hash is a classic comfort food that’s perfect for any meal of the day. Its crispy, golden potatoes mixed with savory corned beef and aromatic onions create a mouthwatering combination that’s hard to resist. Plus, it’s incredibly easy to make, which is always a bonus in my book.
One of the things I love about this recipe is its versatility. You can easily add your own twist to it by incorporating different ingredients. For instance, adding bell peppers or a sprinkle of your favorite cheese can take this dish to the next level. I also enjoy topping mine with a sunny-side-up egg for an extra touch of richness.
Whether you’re using leftover corned beef or starting from scratch, this Corned Beef Hash recipe is sure to become a staple in your kitchen. It’s a great way to use up leftovers and make a meal that’s both satisfying and delicious. So, let’s dive into the recipe and start cooking!
Making the Corned Beef Hash
Ingredients
- 1 large onion, finely chopped
- 1 tablespoon minced garlic
- 6 tablespoons salted butter
- 4 cups waxy potatoes, cubed (1/2-1/4 inch pieces)
- 4 cups diced corned beef (1/2-1/4 inch pieces)
- Salt and pepper to taste
- Optional: parsley for garnish
Directions
- Bring a pot of water to a boil and add the potato cubes. Cook them for 7-8 minutes, then drain and pat dry.
- In a large skillet, melt the butter over medium-high heat. Add the finely chopped onion and cook for about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Mix in the cubed potatoes and diced corned beef, stirring gently to combine.
- Lower the heat to medium. Press the hash mixture down into the skillet using a spatula for even browning. Cook without turning for 7-8 minutes.
- Flip the hash and cook for another 7-8 minutes until browned to your liking.
- Season with salt and pepper to taste. Garnish with parsley if desired.
- Serve and enjoy!
FAQs:
Can I use canned corned beef for this recipe?
Yes, you can use canned corned beef. Make sure to break it into small pieces before adding it to the skillet to ensure even mixing and browning.
What kind of potatoes are best for corned beef hash?
Waxy potatoes like Yukon Gold or red potatoes work best for corned beef hash as they hold their shape well during cooking and have a creamy texture.
How can I make the hash crispier?
To achieve a crispier hash, make sure the potatoes are thoroughly dried after boiling. Additionally, press the mixture firmly into the skillet and avoid stirring too often, allowing it to brown undisturbed.
Is it necessary to use butter, or can I substitute it with another fat?
While butter adds a rich flavor, you can substitute it with other fats like olive oil or vegetable oil. Keep in mind that the taste may vary slightly with different fats.
Can I add other vegetables to this hash?
Absolutely! Feel free to add vegetables such as bell peppers, carrots, or mushrooms. Sauté them along with the onions for additional flavor and texture.
How do I store leftovers?
Store any leftover corned beef hash in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet over medium heat to maintain its crispy texture.
Corned Beef Hash
Ingredients
- 4 cups cubed waxy potatoes 1/2-1/4 inch pieces
- 6 tablespoons butter salted
- 1 large yellow onion finely chopped
- 1 tablespoon garlic minced
- 4 cups corned beef diced into 1/2-1/4 inch pieces
- Salt and pepper to taste
- Parsley optional, for garnish
Instructions
- Boil a pot of water and add the potato cubes. Cook for 7-8 minutes, then drain and pat them dry.
- Melt the butter in a large skillet over medium-high heat. Add the chopped onion and cook for about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the cubed potatoes and corned beef to the skillet, stirring gently to mix everything together.
- Reduce the heat to medium. Use a spatula to press the hash mixture down into the skillet for even browning. Cook without flipping for 7-8 minutes.
- Flip the hash and continue cooking for another 7-8 minutes, until it reaches your desired level of browning.
- Season with salt and pepper to taste. Garnish with parsley if you like.
- Serve and enjoy!
