Corned Beef Hash

This corned beef hash is a blend of diced corned beef, potatoes and onions, all cooked together until golden brown and tender. Add a fried egg on top and you have the perfect hearty breakfast option!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 292kcal

Author Sara Welch

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1/2 cup onion diced
2 cups Russet potatoes diced
2 cups corned beef diced
1 teaspoon garlic minced
salt and pepper to taste
2 tablespoons chopped parsley
4 fried eggs

Instructions

Heat the butter and oil in a skillet over medium heat. Add the onion and cook for 3-4 minutes or until softened.
Add the potatoes and season with salt and pepper to taste. Go easy on the salt since there's plenty of salt in corned beef!
Cook the potatoes, stirring occasionally, under tender, about 10-15 minutes.
Add the corned beef to the pan. Cook until the meat and potatoes are crispy and browned, stirring occasionally. This should take about 8-10 minutes.
Stir in the garlic and cook for one more minute. Add the fried eggs on top of the hash. Sprinkle with parsley, then serve.

Video

Notes

Cut the potatoes into 1/2 inch cubes - larger pieces will take longer to cook in a skillet.

If you don't have leftover corned beef brisket, you can buy prepared corned beef in the deli section of most grocery stores. Cut your corned beef into 1/2 inch cubes so that it's the same size as the potatoes.

I like to use peeled Russet potatoes, but other varieties will also work such as Yukon Gold or red potatoes. You can even use sweet potatoes for a different twist!

While I prefer to serve my eggs over easy to get that runny yolk, I've also served this hash with a pile of scrambled eggs on top with great results. Poached eggs are also a great option.

Nutrition