Corned Beef Hash Recipe
Transform leftover corned beef and tender potatoes into a golden, crispy skillet breakfast ready in under 30 minutes. A classic comfort dish perfect for cozy mornings or casual brunch gatherings.
Ingredients
- 2 cups cooked corned beef diced
- 3 medium Russet potatoes peeled and diced into ½-inch cubes
- 1 small yellow onion finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove garlic minced
- ¼ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
- 2 green onions green onions thinly sliced
Instructions
- Place a 10-inch skillet over medium heat. Add olive oil and butter. When the butter foams, proceed to the next step.
- Cook chopped onion for 3–4 minutes until soft and fragrant.
- Spread diced potatoes in an even layer and cook until golden edges form.
- Add minced garlic and smoked paprika, and stir for 30 seconds.
- Fold diced corned beef into the potatoes and press down with a spatula. Cook without stirring for crispy bits.
- Use a spatula to flip and brown the hash for golden-brown goodness.
- Adjust salt and pepper, sprinkle parsley and green onions for garnish, and serve.
Notes
For faster cooking, soak diced potatoes in cold water for 10 minutes to remove excess starch. Look for corned beef that's not too salty.
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