Corned Beef Hash

The ultimate comfort food, Corned Beef Hash is a hearty dish that combines crispy potatoes, savory corned beef, and fresh herbs. Easy to prepare and perfect for any meal, it’s a satisfying recipe that will leave you craving for more. Don’t wait—make it tonight!

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 5 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

3 tablespoons unsalted butter
1 peeled and small diced yellow onion
3 finely minced cloves of garlic
1 to 2 pounds finely chopped corned beef
6-7 large medium diced Yukon potatoes
2 teaspoons each finely minced fresh chives, parsley, and rosemary
10 large eggs
coarse salt and fresh cracked pepper to taste

Equipment

Wooden Spoon
Peeler
Cutting Board
Baking Sheet
Skillet
Chef's Knife
Frying Pan

Method

Start by adding the butter to a large 12” to 14” cast-iron skillet over medium-low heat. Allow it to melt completely before adding the onions. Sauté the onions gently, allowing them to caramelize, which takes about 10 minutes. You’ll notice the lovely aroma filling your kitchen as they turn golden brown.
Next, add in the garlic and sauté for 30 to 45 seconds or just until fragrant. Be careful not to let it burn, as burnt garlic can turn bitter. Stir well to combine the flavors.
Now it’s time to incorporate the corned beef and potatoes. Add them to the skillet and pan roast over medium heat. Cook for about 12 to 15 minutes, stirring every 1 to 2 minutes. You’re aiming for the potatoes to become browned and tender. Pay attention to their color; they should be a nice golden brown.
Once the potatoes are cooked through, finish the dish by seasoning with salt, pepper, chives, parsley, and rosemary. Keep everything warm while you prepare your eggs. This will ensure that the flavors meld beautifully.
Serve with your desired type of cooked eggs. Whether you like them fried, scrambled, or poached, they make the perfect accompaniment to your Corned Beef Hash.

Notes

Make-Ahead: You can keep the corned beef hash separate from any eggs covered in a pan in the oven over low heat, 200° to 250°) for up to 1 hour before serving.
How to Store: Cover and store it in the refrigerator for 3 to 4 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day or until thawed.
How to Reheat: Heat 1 to 2 tablespoons of olive oil in a large cast iron skillet over medium heat until it begins to smoke lightly. Sauté the desired amount of corned beef hash until it’s hot.