Crispy Corned Beef Hash

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Crispy Corned Beef Hash

This Crispy Corned Beef Hash combines butter-browned Yukon Gold potatoes, caramelized onions, and tender diced corned beef in one hearty skillet dish.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Dinner

Cuisine: American

Servings: servings

Calories: 299kcal

Author: Chula King

Equipment

small saucepan
colander
12-inch nonstick skillet
Silicone Spatula

Ingredients

1 pound Yukon Gold Potatoes, peeled and cut into 1-inch cubes
1 Tablespoon Kosher salt
3 Tablespoons unsalted butter
1 ½ cups chopped onion (1 large onion)
¼ teaspoon black pepper
8 ounces leftover corned beef, cut into ½-inch pieces
Chopped green onion tops for garnish (optional)

Instructions

Add Kosher salt to boiling water in a saucepan over high heat. Add the potatoes. Cook until barely tender, 3 to 4 minutes. Drain well. (See Tips 1 and 2)
Melt butter in a large skillet over medium-high heat. Add the drained potatoes. Cook, stirring occasionally for 10 minutes, or until the potatoes are lightly browned.
Add the onion and black pepper. Continue cooking, stirring occasionally, until the onions are browned, about 10 minutes.
Add the corned beef; stir to combine. Cook 5 minutes or until the corned beef is heated through.
Garnish with chopped green onion tops.
Yield: 4 servings (See Tips 2 and 3)

Notes

Cooking the potatoes in salted water adds a perfect amount of salt to the potatoes. I find it unnecessary to add any more salt to the final dish.
Make sure that the potatoes are as dry as possible. If in doubt, I like to pat them dry with paper towels. The dryer the potatoes, the better the browning.
If serving for breakfast, top with a poached or fried egg. If serving for dinner, pair with a simple green salad and brown soda bread rolls.
Leftovers, if any, can be gently reheated in a skillet with a bit of butter to restore crispiness.

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