Corned Beef Hash Recipe
Chopped cooked corned beef with chopped onions, red and green bell peppers, and minced garlic, often served with an egg for a complete breakfast!
Servings 4
Calories 243kcal
Equipment
Ingredients
- 2 tablespoons butter
- 2 cups chopped cooked corned beef
- 2 cups chopped cooked potatoes
- 1/2 cup chopped white onion About ½ onion
- 1/2 cup chopped green bell pepper About ½ pepper
- 1/2 cup chopped red bell pepper About ½ pepper
- 1 teaspoon minced garlic or 1 large clove
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoon salt Adjust to taste
- 1 Dash Hot Sauce Like Tabasco - Optional
- 2 tablespoons chopped green onions Optional for garnish
Instructions
- Add 1 tablespoon butter to a large skillet over medium heat.
- Heat butter until melted and bubbly. Add garlic, onion, green pepper, and red pepper. Cook for 6 minutes, or until softened.
- Transfer cooked vegetables to a small bowl and set aside.
- Add remaining butter to the skillet. Once butter is melted and bubbly, add the potatoes, corned beef, salt, pepper, and smoked paprika. Stir to combine.
- Using a spatula, evenly distribute the beef and potato mixture evenly over the bottom of the skillet.
- Allow to cook over medium heat for 5 minutes, undisturbed. Adjust heat higher or lower if needed to allow the hash mixture to get crispy without burning.
- After 5 minutes, turn the hash mixture over to brown the other side. Cook for 5 minutes longer.
- Once the hash is browned, stir the vegetable mixture in. Cook for 1-2 minutes longer, allowing the vegetables to reheat.
- Garnish with chopped green onions. Add a dash of hot sauce, if desired.
- Serve topped with a fried egg, toast, and fresh fruit, if desired.
Notes
- Cook The Potatoes First - For nice crispy potatoes, it is best to cook them ahead of time. The potatoes will work best if they are slightly undercooked and firm. Therefore, I recommend boiling the potatoes for 8-10 minutes until you can just stick a fork into the potato with ease.
- Cool Before Dicing - Allow the potatoes to cool completely before dicing.
- Crispy Bits - Hash is best when it has crispy bits; keep the hash over medium heat and resist stirring while cooking.
- Stretch The Budget - Do you need to feed several people with a limited budget? Use stale bread to amp up the volume of the hash, and add it to the potatoes and corned beef when cooking.
- Storing Leftover Corned Beef Hash. Place leftover corned beef hash in an airtight container and place in the refrigerator for up to 3 to 4 days.
- Freezing Instructions. Place the leftover hash in a freezer-safe, airtight container and freeze for up to 3 months.
Nutrition
Calories: 243kcal | Carbohydrates: 19g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 1037mg | Potassium: 613mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1108IU | Vitamin C: 61mg | Calcium: 30mg | Iron: 2mg