Description

This corned beef hash is a flavorful combination of diced Yukon gold potatoes, tender corned beef, and sautéed vegetables. It’s quick to prepare, deeply satisfying, and perfect for any meal of the day, especially breakfast or brunch.

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

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Instructions

Place the diced potatoes in a saucepan and cover with cold water, seasoning generously with salt. Bring to a boil, then reduce heat and simmer for 5–6 minutes until barely tender. Drain and let steam-dry for a minute or two.
In a large skillet, melt the butter and olive oil over medium heat.
Add the diced onion and bell pepper, cooking for 5–6 minutes until tender and slightly caramelized. Stir in the garlic and cook for an additional 2 minutes until fragrant.
Incorporate the parboiled potatoes and diced corned beef into the skillet. Season with black pepper and smoked paprika, then mix gently and press into an even layer.
Cook undisturbed for 4–5 minutes to form a golden crust on the bottom. Flip sections of the hash and press them back into an even layer, repeating 2–3 times and cooking for a total of 15–20 minutes until browned and crispy in spots.
Adjust seasoning with more salt and pepper to taste. Optionally, sprinkle with herbs, serve hot with eggs or your choice of toppings.

Notes

Adjust the seasoning to your taste based on the saltiness of the corned beef used.
The hash can be topped with various items such as eggs or your favorite sauces for added flavor.
Feel free to add your choice of vegetables for a heartier dish.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 2g
Sodium: 800mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 20g
Cholesterol: 70mg