Baltimore Hash
Elevate your breakfast game with Baltimore Hash, a hearty, flavor-packed dish that brings classic East Coast vibes to your table. This skillet-cooked marvel combines golden, crispy russet potatoes with tender bites of pre-cooked corned beef, caramelized onions, and sweet bell peppers for a filling and satisfying meal. Infused with the signature taste of Old Bay seasoning, this hash delivers the perfect balance of savory and spiced, making it an irresistible choice for brunch or an easy weeknight dinner. Ready in under an hour, this one-pan recipe is topped with a sprinkle of fresh parsley for brightness and can be served as-is or crowned with a fried egg for that extra comfort-food touch. Ideal for fans of hearty breakfasts and regional cuisine, Baltimore Hash is a must-try for anyone craving bold flavors and a satisfying, homemade dish.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 1 large yellow onion
- 1 medium bell pepper (any color)
- 1 pound pre-cooked corned beef
- 2 teaspoons Old Bay seasoning
- 3 tablespoons butter
- 2 tablespoons vegetable oil
- 2 tablespoons fresh parsley
- 1 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Peel and dice the russet potatoes into 1/2-inch cubes. Rinse them under cold water to remove excess starch, then pat them dry with a clean kitchen towel.
Dice the yellow onion and bell pepper into small, even pieces. Chop the pre-cooked corned beef into bite-sized cubes.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of vegetable oil over medium heat. Once hot, add the diced potatoes. Spread them out into an even layer and let them cook undisturbed for 5-7 minutes until golden brown on one side.
Flip the potatoes and continue cooking, stirring occasionally, until they are golden and crisp on all sides, about 10-15 minutes longer. Remove them from the skillet and set aside.
Add the remaining 1 tablespoon of butter to the skillet. Stir in the onions and bell pepper, cooking for 5-7 minutes until softened and slightly caramelized.
Return the cooked potatoes to the skillet, along with the corned beef. Sprinkle the Old Bay seasoning, black pepper, and salt evenly over the mixture. Stir to combine.
Cook everything together for an additional 5-10 minutes, stirring occasionally, until the hash is heated through and the flavors are well blended.
Garnish with fresh parsley before serving. Optionally, top with a fried egg for a classic Baltimore-style breakfast.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 17.9 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 7024 mg | 305% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 19.8 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 230 mg | 18% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5358 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
