Delicious Corned Beef Hash (Print version)
Crispy corned beef hash with tender potatoes and onions, cooked in a skillet until golden and served with eggs.
# Ingredients:
For the hash
01 -
2 tablespoons unsalted butter, divided
02 -
1 tablespoon vegetable oil
03 -
1 small yellow onion, diced
04 -
3 cups diced cooked potatoes (or 3 medium russets, par-boiled)
05 -
2 cups chopped cooked corned beef
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/4 teaspoon black pepper
09 -
Salt to taste
10 -
2 tablespoons chopped fresh parsley
For serving
11 -
4 large eggs
12 -
Butter or oil for frying
# Instructions:
01 -
If using raw potatoes, place diced cubes in a pot of salted boiling water and cook for 5 minutes until just fork tender. Drain well and spread on a towel to dry. If using leftover cooked potatoes, skip this step.
02 -
Melt 1 tablespoon of butter with the oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes until translucent and just starting to brown at the edges.
03 -
Add the potatoes to the skillet. Season with garlic powder, onion powder, and black pepper. Cook for 8 to 10 minutes, stirring only once or twice, until the cubes develop golden edges.
04 -
Fold in the chopped corned beef and the remaining 1 tablespoon of butter. Stir gently to combine. Taste before adding salt since corned beef is already salty.
05 -
Use a spatula to press the mixture into an even layer. Cook undisturbed for 3 to 5 minutes until a golden crust forms on the bottom. Scrape up sections, flip, press again, and repeat 2 to 3 times for extra crunch.
06 -
Push the hash to one side or transfer to plates. Add a little butter to the skillet and fry eggs to your liking. Top the hash with eggs and a sprinkle of fresh parsley.
# Good to know:
01 -
Best served immediately while the crust is crisp.
02 -
If using canned corned beef, omit additional salt.