Corned Beef Hash Classic (Printer-Friendly)
Hearty corned beef combined with tender potatoes and onions, cooked to a crispy, golden finish.
# What You'll Need:
→ Dairy
01 -
4 tablespoons unsalted butter
→ Vegetables
02 -
4 cups diced peeled russet potatoes
03 -
1 medium sweet onion, diced
→ Meat
04 -
340 grams (12 ounces) cooked corned beef, chopped
→ Spices
05 -
1/2 teaspoon kosher salt
06 -
1/4 teaspoon black pepper
07 -
1/4 teaspoon garlic powder
08 -
1/4 teaspoon onion powder
# Steps to Follow:
01 -
Boil diced russet potatoes in boiling water for 5 to 10 minutes until fork tender, then drain thoroughly.
02 -
In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add potatoes, diced onion, salt, and black pepper. Cook, stirring occasionally, for 8 to 10 minutes until onions soften and potatoes begin to brown.
03 -
Add chopped corned beef, garlic powder, and onion powder to the skillet. Stir to incorporate evenly.
04 -
Press the mixture evenly into the skillet using the back of a spatula. Cook without stirring for 3 to 5 minutes or until a golden crust forms on the bottom.
05 -
Scrape the bottom of the skillet, flip the hash so the crusty surface is on top, then add the remaining 2 tablespoons of butter and mix gently.
06 -
Press down the hash again and cook for an additional 3 to 5 minutes until golden. Repeat the process up to three times until desired browning is reached.
07 -
Garnish with chopped parsley if desired and serve immediately.
# Extra Suggestions:
01 -
Divide butter additions to prevent drying the pan and to ensure proper browning.
02 -
Use cooked refrigerated diced potatoes for convenience or thaw frozen before cooking.
03 -
Leftovers keep well in an airtight container refrigerated up to 3 days or frozen up to 3 months.