Recipe: Classic Corned Beef Hash — Breakfast Recipes from The Kitchn

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I’m probably like most people and only cook corned beef once a year, on St. Patrick’s Day, but I’ve always wondered why I don’t make it more often. Since I use a slow cooker, this comforting dinner is mostly hands-off and pretty easy. What I really enjoy most is turning the leftovers into corned beef hash the next day for breakfast. Two meals for the effort of one? You can’t beat that!

There’s honestly no one way to make corned beef hash. Some swear by mixing the vegetables from a corned beef dinner into the hash, while some like to finely chop the meat to form patties.

This version — the simple, classic version — is how I generally like to make it. While it tastes best with corned beef made with brisket, I’ve also had great success just buying the corned beef from the deli counter that’s used in sandwiches. Boiled starchy potatoes add bulk, red bell pepper adds color and sweetness, and of course, any hash needs to starts with sautéed onions and finish with a runny fried egg.

One thing to remember with this recipe is to use a nonstick frying pan or seasoned cast iron skillet to get a good sear on the potatoes. This breakfast is substantial enough on its own and truly makes a stupendous brunch.

Classic Corned Beef Hash

Serves 4

  • 1 pound

    russet potatoes, peeled and medium dice

  • 2 tablespoons

    unsalted butter

  • 1

    medium yellow onion, diced

  • 1

    medium red bell pepper, cored, seeded, and diced

  • Salt

  • Freshly ground black pepper

  • 12 ounces

    cooked corned beef, diced

  • 2 tablespoons

    finely chopped fresh parsley leaves

  • 4

    fried eggs, for serving (optional)

Place the potatoes in a medium saucepan, cover with water by about 1 inch, and season with salt. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until just tender, about 3 minutes. Meanwhile, sauté the onion and pepper.

Melt the butter in a large nonstick skillet or frying pan over medium heat. Add the onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Remove the pan from the heat if the potatoes aren’t ready yet.

Drain the potatoes. Add the potatoes and corned beef to the pan and stir to combine. Cook over medium heat until the mixture is golden-brown, stirring and pressing the mixture into the pan with the back of a flat spatula to compact slightly every 5 minutes, 15 to 20 minutes total. When the mixture is almost ready, fry the eggs in a separate pan.

Sprinkle the hash with the parsley and serve with the fried eggs.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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