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.
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)
Video
Tips/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.
Nutrition
Calories: 299kcalCarbohydrates: 26gProtein: 11gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 53mgSodium: 2445mgPotassium: 738mgFiber: 4gSugar: 3gVitamin A: 267IUVitamin C: 42mgCalcium: 36mgIron: 2mg
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