Description
This hearty Corned Beef Hash recipe combines tender Yukon gold potatoes, savory corned beef, and aromatic spices for a comforting and flavorful meal perfect for breakfast, lunch, or dinner. The potatoes are par-boiled then pan-fried to achieve a crispy texture, while the corned beef adds a rich, meaty depth. Easy to prepare in just 30 minutes, this skillet-cooked dish is sure to become a family favorite.
Ingredients
Vegetables & Proteins
- 1 ½ pounds Yukon gold potatoes
- ½ yellow onion
- 1 ½ cups chopped cooked corned beef (about ½ lb.)
Oils & Fats
- 1 ½ Tbsp olive oil, divided
- 1 Tbsp butter
Seasonings
- 1 ½ tsp salt, divided
- ½ tsp freshly cracked black pepper
- ½ tsp garlic powder
- ¼ tsp smoked paprika
Instructions
- Prep: Wash, peel, and dice the Yukon gold potatoes into even cubes. Dice the yellow onion and set it aside.
- Boil Potatoes: Place diced potatoes into a large pot and cover with water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to medium-high and par-boil the potatoes for 5 minutes until slightly tender but not fully cooked. Drain in a colander.
- Cook Corned Beef: Heat a large skillet over medium heat and add ½ tablespoon of olive oil. Add the chopped cooked corned beef and cook, stirring occasionally, allowing it to brown lightly on all sides for 5-6 minutes. Remove and set aside.
- Sauté Onions: In the same skillet, add the remaining 1 tablespoon olive oil and butter. Once the butter melts, add the diced onion and sauté for about 2 minutes until softened.
- Crisp Potatoes: Add the drained potatoes to the skillet with onions and stir to combine. Cook undisturbed on one side for 4-5 minutes to allow the potatoes to develop a crispy crust.
- Season and Cook Further: Sprinkle ½ teaspoon salt, black pepper, garlic powder, and smoked paprika over the potatoes. Stir to incorporate and continue cooking for another 5-7 minutes to ensure the potatoes are fully cooked and flavorful.
- Combine and Heat Through: Return the browned corned beef to the skillet. Stir everything together and cook for an additional 2-3 minutes until the corned beef is warmed through.
- Serve: Serve the corned beef hash hot, optionally topped with sliced green onions or parsley for a fresh garnish. Enjoy immediately.
Notes
- Yukon gold potatoes are preferred for their creamy texture and ability to crisp up nicely.
- Par-boiling the potatoes ensures they cook evenly when frying and helps achieve a tender interior with a crisp exterior.
- If using leftover corned beef, make sure it’s chopped into small pieces for even browning.
- Feel free to add a fried or poached egg on top for an extra hearty meal.
- This recipe can be doubled or halved easily based on serving needs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
