Description
This Corned Beef Hash features diced Yukon gold potatoes, savory corned beef, and vibrant vegetables, making it an irresistible comfort meal that’s easy to prepare at home.
Ingredients
Scale
- 1 pound yukon gold potatoes, diced into ½-inch pieces
- fine sea salt
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 small red bell pepper, diced
- 4 cloves garlic, minced
- 2 cups cooked corned beef, diced (about ½-inch pieces)
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon smoked paprika
- optional toppings: fried or poached eggs, chopped fresh parsley and/or scallions, whole-grain dijon mustard, hot sauce
Instructions
- Add the diced potatoes to a saucepan and cover with cold water by about 1 inch. Season with salt. Bring to a boil, then simmer for 5–6 minutes until barely tender. Drain and let steam-dry for a minute.
- Melt the butter and olive oil in a large skillet over medium heat.
- Add the onion and red bell pepper. Cook for 5–6 minutes until softened. Add garlic and cook for 2 minutes until fragrant.
- Add the parboiled potatoes and corned beef to the skillet. Season with black pepper and smoked paprika. Toss gently and press into an even layer.
- Cook undisturbed for 4–5 minutes until a golden crust forms. Flip sections and press back into an even layer. Repeat for 15–20 minutes until browned and crispy.
- Adjust seasoning with salt and pepper as needed. Serve hot with optional toppings.
Notes
For extra flavor, let the hash sit undisturbed longer to develop a better crust.
Any leftover corned beef can be used in this dish for added convenience.
Experiment with different toppings such as melted cheese or salsa.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 452
- Sugar: 2g
- Sodium: 860mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 72mg