Corned Beef Hash

5 from 1 vote

This classic Corned Beef Hash combines tender chunks of salty beef with crispy diced potatoes for the ultimate hearty breakfast. Parboiling the potatoes guarantees perfectly browned edges without drying out the meat.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 people

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups cooked corned beef, diced Leftover brisket works best
2 cups russet potatoes, diced Cut to the same size as the meat
1 medium yellow onion, finely diced Adds a sweet aromatic base
2 tablespoons unsalted butter For frying and browning
1 tablespoon fresh parsley, chopped For garnish

Equipment

1 Cast iron skillet For the best crust
1 pot For parboiling potatoes
1 Spatula For pressing and folding
1 knife For uniform dicing

Method

Place diced potatoes in a pot of salted water, bring to a simmer, and cook until just fork-tender.
Melt butter in a large cast iron skillet over medium heat and sauté the onions until translucent.
Add the diced meat to the skillet, spread into an even layer, and let sit undisturbed for three minutes.
Fold in the tender potatoes, toss to combine, and crisp the bottom for another four minutes.
Remove from heat, garnish with fresh parsley, and serve immediately with fried eggs if desired.

Nutrition

Serving: 200gCalories: 320kcalCarbohydrates: 18gProtein: 16gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 850mgPotassium: 450mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 15mgCalcium: 20mgIron: 2.5mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a hot skillet to restore the crispy texture.

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