Corned Beef Hash and Potatoes
Elevate your breakfast or brunch game with this hearty and flavorful Corned Beef Hash and Potatoes recipe! Perfectly golden russet potatoes are sautéed to crisp perfection alongside tender chunks of savory corned beef, sweet caramelized onions, and aromatic garlic. A seasoning blend of paprika, salt, and black pepper infuses the hash with a robust, smoky kick, while fresh parsley adds a bright, herby finish. This one-skillet comfort food is ready in just 50 minutes and can be crowned with a sunny-side-up or poached egg for the ultimate meal. Whether you're using leftover corned beef or starting fresh, this easy recipe is packed with satisfying textures and bold flavors that are sure to please.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 2 large Garlic cloves
- 2 cups Cooked corned beef
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 2 tablespoons Fresh parsley
- 4 large Eggs (optional, for serving)
Instructions
Peel the potatoes and cut them into small cubes, approximately 1/2-inch in size. Rinse them under cold water to remove excess starch, then pat dry with a clean kitchen towel.
Heat a large skillet over medium heat and add the butter and olive oil. Once melted and shimmering, add the diced potatoes in a single layer. Cook for 8-10 minutes, stirring occasionally, until the potatoes begin to brown and soften.
While the potatoes cook, finely dice the onion and garlic. Chop the cooked corned beef into small bite-sized pieces.
Push the potatoes to one side of the skillet and add the diced onion and garlic to the other side. Sauté the onions and garlic for 3-4 minutes, until they become soft and fragrant.
Stir the sautéed onions and garlic together with the browned potatoes. Add the chopped corned beef, salt, black pepper, and paprika. Mix everything thoroughly, pressing the hash gently into the skillet to create a crisp crust on the bottom.
Cook for another 10-12 minutes, stirring occasionally and pressing down again to encourage crispiness.
Chop the parsley and sprinkle it over the hash just before serving.
If desired, cook fried or poached eggs to serve on top of the hash.
Remove the hash from the skillet and serve hot, optionally garnished with additional parsley.
Nutrition Facts
Calories |
2658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1271 mg | 424% | |
| Sodium | 6278 mg | 273% | |
| Total Carbohydrate | 169.8 g | 62% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 13.9 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 305 mg | 23% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 5158 mg | 110% | |
*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.
