This corned beef hash recipe is chopped corned beef and potatoes fried into a crust. It is not biscuits and gravy or a breakfast casserole.
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Corned Beef Hash
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Corned Beef Hash. From Your Daily Hit.
Ingredients
Scale
- 2 tablespoons oil
- 1 onion, chopped
- 3 cups (450g) diced cooked potato
- 2 cups (300g) chopped cooked corned beef
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons chopped parsley
Instructions
- Cook the onion in the oil until soft.
- Add potatoes and press them into the pan. Cook until they brown, about 8 minutes.
- Stir in the corned beef and pepper. Salt only if the beef is mild.
- Press again and cook until the bottom crusts. Finish with parsley.
Notes
Cold boiled potatoes fry better than raw ones. Raw potatoes take too long and steam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Potatoes
Cooked and cold. A dice, not a mash.
Press
A spatula, then wait. Stirring constantly never crusts.
Salt
Corned beef is salty. Taste before you add any.
Fat
Oil or beef drippings. A dry pan sticks.
Nutrition (estimated)
About 390 calories per serving. Estimate only, not a lab test.
FAQ
Canned corned beef?
Yes. Break up the block and skip most of the salt.
From a boiled dinner?
That is the best use of leftovers.
Eggs?
Fry them in a second pan and set them on the hash.
No crust?
The pan was crowded or the heat was low. Leave it alone for a few minutes.
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