Name: Corned Beef Hash Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ pounds Yukon gold potatoes, washed, peeled, and diced; ½ yellow onion, diced; 1 ½ cups chopped cooked corned beef (about ½ lb.); 1 ½ Tbsp olive oil, divided; 1 Tbsp butter; 1 ½ tsp salt, divided; ½ tsp freshly cracked black pepper; ½ tsp garlic powder; ¼ tsp smoked paprika

Description

This Corned Beef Hash recipe is a hearty and satisfying dish ideal for breakfast or brunch. Made with Yukon gold potatoes, cooked corned beef, and a flavorful blend of seasonings, this recipe delivers crispy, tender potatoes combined with savory corned beef that’s browned to perfection. It’s easy to prepare in about 30 minutes using simple stovetop cooking techniques and offers a comforting, classic flavor profile.

Ingredients

Potatoes and Vegetables

1 ½ pounds Yukon gold potatoes, washed, peeled, and diced
½ yellow onion, diced

Proteins and Fats

1 ½ cups chopped cooked corned beef (about ½ lb.)
1 ½ Tbsp olive oil, divided
1 Tbsp butter

Seasonings

1 ½ tsp salt, divided
½ tsp freshly cracked black pepper
½ tsp garlic powder
¼ tsp smoked paprika

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Instructions

Prep: Wash, peel, and dice the Yukon gold potatoes. Dice the yellow onion and set it aside until needed.
Boil: Place the diced potatoes into a large pot and cover them with water. Add 1 teaspoon of salt and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and cook the potatoes for 5 minutes to par-boil. Drain the potatoes in a colander when done.
Cook Corned Beef: While the potatoes boil, heat a large skillet over medium heat. Add ½ tablespoon olive oil, then add the chopped cooked corned beef. Brown the corned beef lightly on all sides for 5 to 6 minutes, stirring occasionally. Remove the beef from the skillet to a separate plate and set aside.
Sauté Onion: In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is melted, add the diced onion and sauté for about 2 minutes until softened and fragrant.
Crisp Potatoes: Add the drained potatoes to the skillet with the onions and stir to combine. Let the potatoes cook undisturbed on one side for 4 to 5 minutes, allowing them to become crispy on that side.
Season and Cook: After crisping, sprinkle ½ teaspoon salt, black pepper, garlic powder, and smoked paprika over the potatoes. Stir well and continue cooking for another 5 to 7 minutes, stirring occasionally to brown evenly.
Combine and Warm: Return the browned corned beef to the skillet and stir it into the potato mixture. Cook for an additional 2 to 3 minutes until the corned beef is heated through.
Serve: Transfer the corned beef hash to plates and serve hot. Optionally, garnish with sliced green onions or parsley to add a fresh touch. Enjoy your hearty meal!

Notes

To ensure crispy potatoes, allow them to cook undisturbed in the skillet for several minutes before stirring.
You can substitute russet potatoes for Yukon gold if needed, but Yukon gold offers a creamier texture.
Leftover corned beef works perfectly in this recipe, making it great for using up cooked meat.
Adjust seasoning to taste, especially salt if your corned beef is already salty.
For added richness, you can top the hash with a fried or poached egg.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American