Corned Beef Hash Recipe
A delicious and savory corned beef hash recipe using leftover corned beef. Combine crispy potatoes, onions, and red bell peppers and you have an incredibly satisfying brunch meal.
Servings: 6 people
Cost: $14.00
Ingredients
- 2 tablespoons kosher salt
- 1 pound yellow potatoes, cubed
- 2 cups diced or shredded cooked corned beef
- 1 cup diced red onion (About one small red onion, or half a medium onion)
- 1 large red bell pepper, diced
- 2 cloves garlic, minced
- ½ cup diced cherry tomatoes
- 6 eggs cooked Sunny Side Up
- ¼ teaspoon coarse black pepper
Optional
- ¼ cup diced hot red pickled peppers
- ¼ cup sour cream
Instructions
For the Potatoes:
- Prep Potatoes: Cut up the potatoes into small cubes and place them in a medium pot topped with cold salted water. We use two tablespoons of kosher salt for 1 pound of potatoes in the water.
- Par-Boil Potatoes: Turn the heat to high and then immediately set a timer for 12 minutes. The water will come to a boil around the 8 minute mark. Reduce the heat slightly. When the timer goes off, the potatoes should be soft, and slightly salted. Drain potatoes.
- Sauté Potatoes: In a large pan over medium heat, add olive oil and get hot. When hot, add the potatoes. Let the potatoes crisp up for 5 minutes before you start to stir them. The contact with the pan will get the golden color. So try to minimize how often you stir. (See notes for smaller pans)When the potatoes are at the consistency you like (crispy on the outside, soft on the inside) transfer them in a bowl and prepare the remainder of the hash.
For the Corned Beef Hash:
- Warm Corned Beef: After finishing the potatoes, use the same pan over medium heat and add the leftover corned beef. You don’t need more oil as there is still plenty of fat in the beef that will render. Stir and reheat for 5 minutes until warm and then transfer the meat to the bowl of potatoes.
- Sauté Vegetables: Add more olive oil to the same pan and then add the onions and peppers. Adjust heat as needed so they are softening, not browning. Stir occasionally until soft. This takes about 8 – 10 minutes. Add garlic and stir for 1 minute to soften but not fry.
- Combine Ingredients: Add tomatoes, the reserved potatoes and corned beef, and any optional ingredients back into the pan. Stir to incorporate. Taste to see if any salt is needed. Likely it won’t from the salted potatoes and the cured corned beef.
- Serve: Place portions on a plate and serve with eggs. Our favorite is Eggs sunny side up. Garnish with some parsley.
Notes
A note on smaller pans: If you are using a smaller pan, crisp up the potatoes in two batches. If the potatoes are too crowded in one pan, they will steam each other versus getting crispy.
Optional Toppings: We love pickled hot peppers on anything. A dollop of sour cream is also a great option too.
Nutrition
Calories: 605kcal | Carbohydrates: 21g | Protein: 45g | Fat: 37g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 952mg | Sodium: 3669mg | Potassium: 1037mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2298IU | Vitamin C: 78mg | Calcium: 176mg | Iron: 7mg
