Corned Beef Hash Recipe
A warm, savory breakfast or brunch dish made with tender corned beef, crispy potatoes, and fresh herbs. Perfect for a cozy meal!
Ingredients
- 2 cups cooked Corned Beef, diced about 8 ounces; leftover from brisket or deli slices
- 3 cups russet Potatoes, peeled and diced into ½-inch cubes
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced or 1 tsp jarred garlic for convenience
- 2 tablespoons unsalted butter or olive oil for dairy-free
- 1 tablespoon vegetable oil for higher smoke point
- 1/2 teaspoon smoked paprika adds depth; optional chipotle powder for kick
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish
- 4 large eggs optional, for serving
Instructions
- Rinse the diced spuds under cold water to remove excess starch. Pat dry with paper towels.
- Warm a large cast-iron or nonstick skillet over medium-high heat. Add butter and oil until shimmering and fragrant.
- Cook the chopped onion until golden, then add garlic and smoked paprika.
- Add potatoes and cook until fork-tender and crisp on the edges.
- Fold in diced corned beef, season lightly, and cook until warmed through and slightly browned.
- Check seasoning, garnish with parsley, and transfer to plates. Optional: serve with eggs on top.
Notes
For crispy potatoes, ensure they are patted dry before cooking. Add Worcestershire sauce or capers for extra flavor. Leftovers make a great taco filling!
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