Description
Corned Beef Hash – a delicious and easy corned beef hash recipe that is a delicious breakfast or brunch option!
Ingredients
Scale
- 2–3 tablespoons butter
- 1 teaspoon garlic, minced
- 1 sweet yellow onion, diced
- 1.5 – 2 lbs cooked corned beef, cubed or shredded*
- 4–5 yukon gold OR 3 large russet potatoes, cubed
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- poached eggs (as many as desired)
Instructions
- Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon butter and let melt; swirl to coat the pan.
- Add garlic and onions. Move around pan until garlic is fragrant and onion softens. Add another tablespoon butter and let melt. Add potatoes, salt and pepper. Stir to combine.
- Keep heat on approx. medium and fairly constantly move potatoes around the pan with a small spatula as they cook. Once potatoes are firm but soft, approx. 10-15 minutes, add corned beef.
- Since the corned beef is already cooked we only need to move it around the pan a few minutes to start warming up. Then cover and remove from heat.
- Prepare your poached eggs.
- Divide corned beef and hash between plates and serve with a poached egg on top with fresh cracked pepper.
Notes
- *Corned Beef: we generally don’t cook corned beef just for this recipe, we almost always use leftovers from either our Classic Corned Beef and Cabbage or our Smoked Corned Beef and Cabbage!
- Dairy-Free: feel free to use a plant-based butter to make this recipe dairy-free.
- Fried eggs: you can also use fried eggs on top if you prefer.
- Storage: store leftover hash in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size:
- Calories: 180
- Sugar: 1 g
- Sodium: 804.3 mg
- Fat: 10.8 g
- Carbohydrates: 10.2 g
- Protein: 10.1 g
- Cholesterol: 51.3 mg