Corned Beef Hash

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The crispy, salty, and slightly sweet flavors of corned beef hash are what make this dish such a delightful treat. It’s a fabulous way to repurpose leftovers into a filling meal that often dances on the palate with a savory crunch. The combination of tender Yukon gold potatoes and perfectly seasoned corned beef creates a comforting dish that warms both the heart and the stomach. When I first whipped up this recipe, it was a cozy weekend breakfast, and since then, it has become a family favorite that keeps everyone coming back for more.

Corned Beef Hash
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This easy corned beef hash is not just quick and easy to prepare, but it also brings an incredible sense of satisfaction that store-bought versions just can’t replicate. With just a handful of ingredients and minimal prep time, you can have a piping hot, delicious meal ready to enjoy. Paired with a fried or poached egg, this dish is perfect for lazy weekends, brunch gatherings, or even a last-minute weeknight dinner. You’ll find joy in each crispy bite, and I can’t wait for you to try it!

Table of Contents

Why You’ll Love This Recipe

  • Simple & Quick: Whip it up in just under 40 minutes, perfect for any meal.
  • Irresistible Flavor: The combination of corned beef and creamy potatoes creates a mouthwatering dish.
  • Eye-Catching Appeal: It’s colorful and delightful, making it a hit on any table.
  • Flexible Serving: Perfect for breakfast, lunch, or even dinner; it fits any occasion!
  • Diet-Friendly Options: Easily make this gluten-free or dairy-free with simple adjustments.

Ingredients You’ll Need

  • 3 tbsp unsalted butter: This adds rich flavor and helps achieve that perfect golden-brown crust on your hash. You can substitute with olive oil if you prefer.
  • 1 small sweet onion, finely diced: It adds sweetness and depth to the dish; yellow onions are a great alternative if you can’t find sweet ones.
  • 1 large clove garlic, finely minced: Fresh minced garlic brings a fragrant aroma and enhances the overall flavor profile.
  • 2 cups diced cooked corned beef: Leftover or store-bought, it’s the star ingredient here! Make sure it’s tender for the best texture.
  • 2 cups cooked Yukon gold potatoes (¾ to 1-inch cubes): Creamy and buttery, these potatoes hold up well and lend a hearty feel. You could swap them for russets in a pinch.
  • 2 tsp horseradish: This ingredient adds a delightful kick, but adjust to your taste; feel free to leave it out if you prefer a milder dish.
  • 2 tbsp finely chopped fresh parsley: This brightens the flavor and adds a pop of color; other herbs like thyme or chives can work too.
  • ⅛ tsp black pepper: For a subtle hint of warmth. You can adapt the quantity based on your preference.
  • Kosher salt to taste: Essential for enhancing flavors; how much you need will depend on the saltiness of your corned beef.
  • Fried or poached egg for serving (optional): Adds richness and completes the dish beautifully.

How to Make Corned Beef Hash

  1. Melt the Butter: In a large cast iron skillet, melt 3 tablespoons of unsalted butter over medium-high heat. Once melted, add 1 small diced sweet onion and sauté until softened and translucent, which should take about 3 minutes. Stir in 1 large minced clove of garlic and cook until fragrant, about 20 seconds.

  2. Combine Ingredients: Next, add the cooked Yukon gold potatoes and 2 cups of diced cooked corned beef to the skillet. Gently mix all the ingredients together, then spread them evenly in the skillet and press down with a spatula.

  3. Brown the Mixture: Allow everything to cook without stirring, letting it brown for about 3 minutes. Use the spatula for a quick peek underneath to ensure it’s browning nicely but not burning. Then, flip sections over to brown on the other side, pressing down again. Cook for another 3 minutes. If you notice sticking, feel free to add a bit more butter.

  4. Season Your Hash: Once you have a nice brown color on both sides, stir in 2 teaspoons of horseradish (if using), 2 tablespoons of finely chopped fresh parsley, ⅛ teaspoon of black pepper, and kosher salt to taste. Gently stir until combined.

  5. Serve Hot: Serve your corned beef hash hot, topped with a fried or poached egg if desired. Enjoy every crispy, savory bite!

Storing & Reheating

To store leftover corn beef hash, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you’d like to keep it longer, corned beef hash can be frozen for up to 3 months. To reheat, simply warm it in a skillet over medium heat until heated through, adding a splash of butter if necessary to refresh the texture. Keep in mind that while it will still be delicious, reheating may slightly change its texture.

Chef’s Helpful Tips

  • Ensure your potatoes are dry before adding them to the pan to avoid excess moisture that can hinder browning.
  • If your corned beef is cold from the fridge, consider chopping it into smaller pieces to help it heat through quicker.
  • For a crunchier texture, don’t stir the hash too soon; let it form a nice crust.
  • Experiment with spice additions like smoked paprika or a pinch of cayenne for an extra kick.
  • This dish can easily be made ahead; simply reheat it gently when you’re ready to serve.

There’s something undeniably comforting about enjoying your own homemade corned beef hash. The joy of transforming simple leftovers into a delicious meal is part of the magic. As you indulge in each bite, let yourself get creative with variations—don’t hesitate to toss in some leftover veggies or herbs for an extra layer of flavor.

Corned Beef Hash

Recipe FAQs

Can I use raw corned beef for this hash?

Using raw corned beef isn’t recommended, as it needs to be fully cooked before adding it to the hash. It’s best to use leftovers or store-bought cooked corned beef for the best results.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free! Just ensure your horseradish and any additional seasoning you use are gluten-free to keep everything safe for a gluten-sensitive diet.

Can I prepare corned beef hash in advance?

Yes! You can cook it in advance and store it in the refrigerator. Just reheat on the stovetop when you’re ready to enjoy it. The flavors often meld beautifully after sitting for a day.

What types of potatoes work best for hash?

Yukon gold potatoes work well for their creamy texture and flavor, but you can also use russet potatoes. Just avoid waxy potatoes like red potatoes as they may not crisp up as well.

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Corned-Beef-Hash-Recipe

Corned Beef Hash

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  • Author: Elise
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Skillet
  • Cuisine: American
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Description

This Corned Beef Hash features incredible flavor and a straightforward preparation process. With tender corned beef, golden potatoes, and fresh herbs, it’s a perfect choice for a quick dinner or comfort food that warms the soul.

Ingredients

Scale
  • 3 tbsp unsalted butter
  • 1 small sweet onion, finely diced
  • 1 large clove garlic, finely minced
  • 2 cups diced cooked corned beef
  • 2 cups cooked yukon gold potatoes, (¾ to 1-inch cubes)
  • 2 tsp horseradish
  • 2 tbsp finely chopped fresh parsley
  • ⅛ tsp black pepper
  • kosher salt to taste
  • fried or poached egg, for serving, optional

Instructions

  1. Melt butter in a large cast iron skillet over medium-high heat.
  2. Add the diced onion and sauté until softened, about 3 minutes. Stir in the minced garlic and cook for another 20 seconds until fragrant.
  3. Add potatoes and corned beef to the skillet; mix gently, spreading evenly. Press down with a spatula.
  4. Allow to brown without stirring for about 3 minutes, checking underneath occasionally.
  5. Flip sections to brown the other side for an additional 3 minutes, pressing down to encourage browning. Add more butter if needed to prevent sticking.
  6. Stir in horseradish, parsley, pepper, and salt until well combined.
  7. Serve hot with a fried or poached egg on top, if desired.

Notes

Feel free to customize with your favorite vegetables or spices.
For extra crispiness, let the mixture sit longer in the skillet before flipping.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 1g
  • Sodium: 800mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8g
  • Trans Fat: 1g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 140mg

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