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A small skillet full with corned beef hash on a dish towel.
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5 / 7 votes

Corned Beef Hash

This corned beef hash, made of potatoes, onion, butter, and corned beef, turns St. Patrick's Day leftovers into homemade lusciousness any time of day. Even if you're not Irish. Just look at me!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Mains
Cuisine: Irish
Servings: 4
Calories: 477

Ingredients

  • 1 pound Yukon Gold or red bliss potatoes, cut into 1/2-inch (12-mm) dice
  • 2 tablespoons unsalted butter
  • 1 medium onion, cut into 1/2-inch (12-mm) dice
  • Kosher salt
  • 2 to 3 cups chopped corned beef, cut into 1/2-inch (12-mm) dice
  • Freshly ground black pepper
  • 4 to 6 eggs, cooked as you like
  • Flat-leaf parsley leaves, chopped (optional)
US - Metric

Instructions

  • Bring a pot of salted water to a boil and carefully slide in the potato cubes. Cook the potatoes just until tender, about 3 minutes, checking them a few times for doneness, as the last thing you want is corned beef mush.
  • Drain and set aside
  • Meanwhile, heat the butter in a large skillet–we always use our cast-iron beauty–over medium-high heat. Scrape in the onion and a good pinch of salt and sauté, stirring occasionally, until glossy and tinged with brown, about 5 minutes.
  • Dump the potatoes into the skillet and cook, stirring occasionally, until browned around the edges, about 5 minutes.
  • Stir in the corned beef, sprinkle with a wee bit more salt and a generous grinding of pepper, and cook, stirring only occasionally, until crisp and browned. The trick here is to let the hash crisp but not burn, seeing as too much stirring or fussing will cause the potatoes to break.
  • Scoop the hash onto plates, top each portion with an egg, and sprinkle with parsley, if desired. Serve pronto.

Notes

How to make Corned Beef Hash Toad-in-the-Hole 

If you want to fancy up this corn beef hash recipe, rather than just plonk an egg on top, you could make a hash rendition of toad in a hole. After the hash is almost completely cooked, make four holes in the hash and carefully break an egg into each. Lower the heat to medium, cover the skillet, and let the eggs set just so the yoke is runny and oh so luscious.

Nutrition

Serving: 1portion | Calories: 477kcal | Carbohydrates: 23g | Protein: 28g | Fat: 30g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 324mg | Sodium: 1552mg | Fiber: 3g | Sugar: 2g