Name: Corned Beef Hash Recipe: Hearty and Crispy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups diced corned beef; 3 cups diced potatoes; 1 onion; 2 cloves garlic (optional); 3 tbsp butter; 2 tbsp oil; 1/2 tsp salt; 1/4 tsp pepper; 1/2 tsp smoked paprika (optional); 2 tbsp parsley; Optional: 4 eggs; Suggested Pairings: Rye toast (coffee)

Introduction

Corned beef hash is a classic comfort food, blending crispy potatoes, savory corned beef, and caramelized onions into a hearty, satisfying dish. Ideal for breakfast or brunch, it’s often topped with fried eggs and served with toast, making it perfect for using leftover corned beef or canned varieties. Its simple preparation and robust flavors appeal to cooks of all levels. This recipe delivers a traditional corned beef hash, adaptable for dietary preferences, best served hot for cozy mornings or casual gatherings.

Ingredients

For the Corned Beef Hash:

2 cups cooked corned beef, diced (about 12 oz, leftover or canned)
3 cups russet potatoes, peeled and diced into 1/2-inch cubes (about 2 medium potatoes)
1 medium yellow onion, finely chopped
2 cloves garlic, minced (optional, for depth)
3 tbsp unsalted butter, divided
2 tbsp vegetable oil
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp smoked paprika (optional, for smokiness)
2 tbsp fresh parsley, chopped (for garnish)

For Serving:

Optional: 4 fried or poached eggs
Suggested Pairings: Toasted rye bread, hot sauce, or ketchup
Suggested Beverage: Coffee, orange juice, or Bloody Mary

Step-by-Step Process

Parboil Potatoes: Place diced potatoes in a medium saucepan, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 5-7 minutes, until just tender but not mushy. Drain well and pat dry with paper towels to remove excess moisture.
Cook Corned Beef and Vegetables: In a large cast-iron or nonstick skillet, melt 1 tbsp butter with 1 tbsp oil over medium heat. Add chopped onion and cook until softened and lightly golden, about 5 minutes. Add garlic (if using) and cook for 1 minute. Add diced corned beef and cook, stirring occasionally, until slightly crispy, about 3-4 minutes. Remove the mixture to a plate.
Crisp Potatoes: In the same skillet, add remaining 2 tbsp butter and 1 tbsp oil over medium-high heat. Add parboiled potatoes in a single layer, sprinkle with salt, pepper, and smoked paprika (if using). Cook undisturbed for 5-7 minutes until golden and crispy on one side. Flip potatoes and cook another 3-5 minutes until crispy all over.
Combine and Heat: Return the corned beef and onion mixture to the skillet. Stir gently to combine and cook for 2-3 minutes to heat through and meld flavors. Taste and adjust seasoning with salt and pepper if needed.
Serve: Divide the hash among plates. Top each serving with a fried or poached egg if desired. Garnish with parsley. Serve hot with toasted rye bread and a beverage like coffee or orange juice, with hot sauce or ketchup on the side.

Tips for Better Corned Beef Hash

Parboil potatoes to ensure they cook evenly and crisp without burning; don’t skip drying them.
Use a cast-iron skillet for the best crispy texture; nonstick works but browns less.
Dice corned beef and potatoes uniformly for consistent cooking and texture.
Cook potatoes in a single layer to maximize crispiness; avoid overcrowding the pan.
Use leftover corned beef for a richer flavor; canned corned beef is a convenient alternative.
Adjust heat to prevent burning; medium-high is ideal for crisping without scorching.
Let the hash sit briefly in the pan after combining to develop a crusty bottom.
Add eggs just before serving to keep yolks runny if desired.

Variations and Customization

Low-Sodium Hash: Use low-sodium corned beef and reduce salt to 1/4 tsp.
Vegetarian Hash: Replace corned beef with 2 cups diced mushrooms or plant-based meat.
Spicy Hash: Add 1/2 tsp cayenne pepper or 1 diced jalapeño with the onions.
Sweet Potato Hash: Swap russet potatoes for sweet potatoes; reduce parboiling to 4-5 minutes.
Cheesy Hash: Sprinkle 1/2 cup shredded cheddar over hash in the last 2 minutes of cooking.
Bell Pepper Hash: Add 1/2 cup diced red or green bell pepper with the onions for color.
Herb-Forward Hash: Add 1 tsp fresh thyme or rosemary with the parsley.
Breakfast Skillet Hash: Stir in 1/2 cup cooked spinach or kale before serving.

Storage and Serving Tips

Store leftovers in an airtight container in the fridge for up to 3 days; potatoes may soften.
Reheat in a skillet over medium heat with a splash of oil to restore crispiness, about 5 minutes.
Freeze in airtight containers for up to 1 month; thaw in the fridge and reheat in a skillet.
Serve hot for the best texture; cold hash can be greasy or soggy.
Use leftovers as a filling for breakfast burritos, omelets, or stuffed peppers.
Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
Pair with eggs and toast for a complete breakfast; hot sauce adds a nice kick.
Stir leftovers gently when reheating to avoid breaking up the potatoes.

Nutritional Information

Based on 4 servings (1 cup each, without eggs):

Calories: 420 kcal
Total Fat: 24g
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 980mg
Total Carbohydrates: 28g
Dietary Fiber: 3g
Sugars: 3g
Protein: 22g
Vitamin A: 10% Daily Value
Vitamin C: 20% Daily Value
Calcium: 4% Daily Value
Iron: 15% Daily Value

Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is high in protein and fat due to corned beef and butter. For dietary needs, try low-sodium or vegetarian variations. It’s vegetables that add minor nutrients.

Conclusion

This corned beef hash recipe delivers a hearty, crispy dish that’s perfect for breakfast or brunch, transforming simple ingredients into a comforting meal. Its straightforward preparation and savory flavors make it a favorite for home cooks. The crispy potatoes and tender corned beef create a satisfying combination. This recipe is sure to become a staple, cherished for its warmth and versatility.