Transform your leftover corned beef into a mouthwatering breakfast or brunch dish that’s sure to impress. This corned beef hash recipe is not only easy to make but also packed with flavors that will make your taste buds dance.
Why This Recipe Works
- Utilizes leftover corned beef, reducing waste and saving money.
- Combines crispy potatoes and tender corned beef for the perfect texture contrast.
- Customizable with your favorite veggies and spices to suit your taste.
- Quick and easy to make, perfect for a hearty breakfast or brunch.
- One-pan recipe means less cleanup and more time to enjoy your meal.
Ingredients
- 2 cups leftover corned beef, chopped
- 3 cups potatoes, diced
- 1 medium onion, chopped
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 eggs (optional)
Equipment Needed
- Large skillet
- Wooden spoon or spatula
- Knife and cutting board
Instructions
Prep Your Ingredients
Start by dicing your potatoes into small, even pieces to ensure they cook uniformly. Chop the onion and corned beef into similar-sized pieces for consistency. Having all your ingredients prepped and ready to go makes the cooking process smoother and more enjoyable.
Cook the Potatoes
Heat the olive oil in a large skillet over medium heat. Add the diced potatoes, spreading them out in an even layer. Let them cook undisturbed for about 5 minutes to get a nice golden crust, then stir and continue cooking until they’re tender and crispy, about 10-15 minutes total.
Add the Onions and Corned Beef
Push the potatoes to one side of the skillet and add the butter to the other side. Once melted, add the chopped onions and cook until they’re soft and translucent, about 3-4 minutes. Then, mix in the chopped corned beef and combine everything together. Cook for another 5 minutes until the corned beef is heated through and slightly crispy.
Season and Serve
Season your hash with salt and pepper to taste. If you’re adding eggs, make small wells in the hash and crack the eggs into them. Cover the skillet and cook until the eggs are done to your liking, about 5 minutes for runny yolks. Serve hot and enjoy!
Tips and Tricks
For an extra crispy hash, press down on the mixture with your spatula a few times during cooking to increase contact with the pan. If you’re not using leftover corned beef, you can substitute with canned corned beef, just drain it well before using. To save time in the morning, you can prep your potatoes and onions the night before. For a spicier version, add some diced jalapenos or a dash of hot sauce. Lastly, don’t overcrowd the pan; cook in batches if necessary to ensure everything gets crispy.
Recipe Variations
- Add bell peppers or mushrooms for extra veggies.
- Top with cheese for a melty, gooey finish.
- Use sweet potatoes instead of regular potatoes for a sweeter twist.
- Incorporate different herbs like thyme or rosemary for added flavor.
- Make it vegetarian by substituting the corned beef with tempeh or tofu.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prep the ingredients ahead of time and store them in the fridge. However, for the best texture, it’s recommended to cook the hash fresh. Leftover cooked hash can be reheated in a skillet over medium heat until warmed through.
What’s the best way to get crispy potatoes?
The key to crispy potatoes is to not overcrowd the pan and to let them cook undisturbed for the first few minutes. This allows a crust to form. Also, make sure your oil is hot before adding the potatoes.
Can I use fresh corned beef instead of leftovers?
Absolutely! Just cook the corned beef according to your preferred method before chopping it up for the hash. This recipe is a great way to use leftovers, but fresh corned beef works just as well.
Summary
This corned beef hash recipe is a fantastic way to repurpose leftovers into a delicious and satisfying meal. With crispy potatoes, tender corned beef, and the option to add eggs, it’s a versatile dish that’s perfect for any time of day.