Description
This ultimate crispy corned beef hash recipe is perfect for transforming leftover St. Patrick’s Day corned beef into a dish that’s delicious for breakfast, brunch, or dinner. The recipe uses simple ingredients to create a satisfying texture with a crispy exterior and tender interior.
Ingredients
Scale
- 4 cups Russet potatoes, peeled and 1/2-inch diced
- 6 tablespoons unsalted butter, divided
- 1 small sweet onion, diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups cooked corned beef, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Get those potatoes ready. Drop your peeled and diced russets into a pot of cold water. Bring it to a boil, then lower to a simmer. Cook for 5-10 minutes until they’re just fork-tender. Drain thoroughly in a colander and give them a good shake to get rid of extra moisture.
- Start building flavors. Grab your heaviest skillet (cast iron is preferred) and heat it over medium. Add 4 tablespoons of the butter and let it melt completely. When it’s hot, add your parboiled potatoes, diced onion, salt, and pepper.
- Let the magic begin. Cook this mixture for 8-10 minutes, stirring occasionally, allowing the onions to become translucent and the potatoes to develop golden patches.
- Bring in the beef. Add your chopped corned beef along with the garlic and onion powder. Stir gently to ensure even seasoning.
- Create that first beautiful crust. Use the back of your spatula to firmly press everything into an even layer across the skillet’s bottom. Cook undisturbed for 3-5 minutes until a golden crust forms.
- Flip and add more butter. Once browned, scrape and flip sections of the hash with your spatula, bringing crispy bits to the top. Add the remaining 2 tablespoons of butter around the edges, letting it melt into everything.
- Build another crust layer. Press everything down again into an even layer and let it cook undisturbed for another 3-5 minutes.
- One more time for good luck. Perform a final round of flipping and pressing, allowing each surface to develop a golden-brown color.
- Finish with a flourish. Once you achieve your desired crispiness, remove from heat. Optionally, sprinkle with fresh parsley for color and serve immediately.
Notes
- Don’t skip the two-stage butter method for flavor and moisture.
- Parboil potatoes until just fork-tender for the perfect texture.
- Use firm pressure to form crust layers.
- Be patient and allow undisturbed cooking times for the best results.
- Taste before adding salt, especially if using canned corned beef.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Skillet
- Cuisine: American-Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: corned beef hash, leftover corned beef, crispy hash, breakfast hash