Savory Corned Beef Hash for the Ultimate Breakfast Experience
This comforting corned beef hash combines crispy potatoes and savory beef, perfect for a hearty breakfast.
Equipment
- - Skillet
Ingredients
Corned Beef Hash Ingredients
- 2 cups Shredded Corned Beef Use leftover cooked corned beef for the best flavor and texture.
- 4 medium Waxy Potatoes Ideal for a creamy interior that holds up well when crisped.
- 1 medium Onion Diced onions add sweetness.
For Sautéing
- 2 tablespoons Cooking Oil Canola or vegetable oil for a crispy finish.
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Pepper Adjust to taste.
Instructions
How to Make Corned Beef Hash
- Begin by cooking your corned beef a day in advance. Let it cool, then shred into small, bite-sized pieces for easy mixing.
- Peel and dice your waxy potatoes before placing them in boiling water. Cook until tender but not mushy, about 10-15 minutes, then drain.
- In a large skillet, heat cooking oil over medium heat. Add the diced onions and sauté until they become soft and translucent, around 4-5 minutes.
- Gently fold in the shredded corned beef and boiled potatoes to the skillet, ensuring everything is mixed well and coated in the oil.
- Press the mixture into an even layer in the skillet. Allow it to cook undisturbed for about 5-7 minutes until the bottom is nice and golden brown, then flip to brown the other side.
- Once both sides are crispy and golden, serve your corned beef hash warm, garnished with fresh herbs if desired.
- Top each serving with a fried egg for an extra layer of richness!
Notes
For best results, let the mixture sit in the skillet without stirring to get those gorgeous golden-brown edges.