Description
This corned beef hash is a delightful mix of crispy potatoes, savory corned beef, and fresh vegetables. Perfect for a quick dinner or a comforting meal, it’s easy to make and packed with flavor.
Ingredients
Scale
- 1 pound yukon gold potatoes, diced into ½-inch pieces
- fine sea salt
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 small red bell pepper, diced
- 4 cloves garlic, minced
- 2 cups cooked corned beef, diced (about ½-inch pieces)
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon smoked paprika
- optional toppings: fried or poached eggs, chopped fresh parsley and/or scallions, whole-grain dijon mustard, hot sauce
Instructions
- Place the diced potatoes in a saucepan and cover with cold water by about 1 inch. Season generously with salt and bring to a boil. Reduce heat and simmer for 5–6 minutes, until just tender. Drain and let steam-dry for a minute.
- In a large cast-iron or heavy skillet, melt the butter and olive oil over medium heat.
- Add the onion and red bell pepper, cooking for 5–6 minutes until softened and lightly caramelized. Stir in the garlic and cook for an additional 2 minutes until fragrant.
- In the skillet, combine the parboiled potatoes and diced corned beef. Season with black pepper and smoked paprika, gently tossing to mix and pressing into an even layer.
- Cook undisturbed for 4–5 minutes until a golden crust forms. Flip sections of the hash and press back into an even layer, repeating this process 2–3 more times for a total of 15–20 minutes until deeply browned and crispy.
Notes
Ensure the potatoes are dry after boiling to achieve a crispy texture.
Feel free to customize toppings to add extra flavor and freshness.
Use a cast-iron skillet for the best results in achieving a golden crust.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 2g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg