Corned Beef Hash
Flavorful corned beef, crispy potatoes, peppers and onions are combined to make the best Corned Beef Hash in this easy one pan recipe! Over easy eggs are cooked right on top of the hash to make a traditional brunch recipe in under an hour, perfect for using corned beef leftovers!
Ingredients
- ¼ cup unsalted butter
- 2 pounds russet potatoes, small dice
- 1 cup onion, diced
- 1 red bell pepper, diced
- 5 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup corned beef, diced
- 4 eggs, optional
Instructions
- Add the butter to a large skillet on the stove top over medium-high heat.
- Once the butter is melted, add the diced potatoes, onion, bell pepper and minced garlic.
- Sprinkle the salt and pepper over the hash and cook for 30 minutes, stirring every 3-4 minutes to prevent the potatoes from sticking to the skillet.
- Add the corned beef, stir to combine the ingredients and cook for an additional 5 minutes.
- Optional: If you want to cook the eggs in the skillet with the hash, crack each egg separately into a small bowl then pour them each into the skillet, making sure that there’s room around each of the eggs to cook properly.
- Cover the skillet and allow the eggs to cook for 4-6 minutes, or until the whites are set.
- Remove the lid and serve immediately. The eggs will continue to cook on top of the hot hash in the skillet, so I recommend using a spatula to transfer the hash, topped with eggs, to plates immediately after the eggs are cooked to your liking.
- Optionally top with fresh chopped parsley.
Notes
- If using salted butter, reduce the added salt to this recipe by ½ teaspoon.
- For this recipe, you’ll need either leftover homemade corned beef, or thick-sliced corned beef from the deli counter at the grocery store. You can also use canned corned beef.
- Instead of a skillet, you can use a griddle, or flat iron grill to make this recipe. If you’re able to use a griddle, or flat iron, that’s large enough to spread out the potatoes in a single layer, you will only need to cook the potatoes for 20 minutes, instead of 30 minutes, before adding the corned beef.
- If the hash starts to stick to the skillet when stirred, add 1-2 tablespoons vegetable oil or olive oil.
- You can leave the skins on the potatoes, or peel them off. This is simply a personal preference. I like to leave them on for a little more texture in the hash. And because it’s easier!
- You can cook the eggs in a separate skillet, instead of on top of the hash. If this is your preference, I recommend heating up another skillet on the stovetop and cooking the eggs during the last 5 minutes of the corned beef hash cooking time. You can fry the eggs over-easy, over-medium, cook them sunny side up or scramble them and serve them on the side of the hash, or right on top.
- This recipe is naturally gluten free. To make it dairy-free, replace the butter with ¼ cup vegetable oil, or olive oil.
Nutrition Facts
Calories 430kcal (22%)Carbohydrates 48g (16%)Protein 16g (32%)Fat 20g (31%)Saturated Fat 10g (50%)Polyunsaturated Fat 2gMonounsaturated Fat 7gCholesterol 209mg (70%)Sodium 1004mg (42%)Potassium 1237mg (35%)Fiber 4g (16%)Sugar 5g (6%)Vitamin A 1530mg (31%)Vitamin C 63mg (76%)Calcium 80mg (8%)Iron 4mg (22%)
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