Irresistibly Crispy Corned Beef Hash: A Comfort Food Favorite
There's something incredibly comforting about Crispy Corned Beef Hash, with crispy potatoes, savory corned beef, and sweet onions.
Servings 4 servings
Calories 350kcal
Equipment
- Skillet
Ingredients
For the Hash
- 4 cups Diced Potatoes Yukon Gold or Russets for crispy edges
- 2 cups Shredded/Chopped Corned Beef Canned or leftover
- 1 medium Onion Diced sweet onion
- 2 cloves Garlic Fresh minced
- 2 tablespoons Butter or Oil For cooking
- to taste Salt & Pepper Adjust salt according to corned beef's saltiness
- 4 Eggs Optional, for topping
For Serving
- to taste Fresh Parsley For garnish
- to taste Hot Sauce Optional, for heat
Instructions
How to Make Crispy Corned Beef Hash
- Start by bringing a pot of salted water to a boil. Add your diced potatoes and cook for 5 to 7 minutes until they're just tender, then drain and let them steam dry.
- In a large skillet over medium heat, melt 2 tablespoons of butter or heat 2 tablespoons of oil. Sauté one diced onion until it turns translucent, then stir in 2 minced garlic cloves and cook for an additional minute until fragrant.
- Gently fold the parboiled potatoes into the skillet. Let them sit undisturbed for a few minutes to develop a golden-brown crust before flipping; season with salt and pepper.
- Carefully fold in the shredded corned beef, pressing it down slightly into the potatoes. Cook, stirring occasionally, until everything is crispy and golden on the edges, about 5 more minutes.
- If you like, fry eggs in a separate pan to your desired doneness. Serve the hash hot, topped with the eggs and garnished with fresh parsley or a splash of hot sauce.
Notes
Optional: A sprinkle of green onions can add an extra layer of flavor. For best results, avoid stirring too much to allow the potatoes to get crispy.