Ingredients
– 4 cups diced russet potatoes peeled
– 6 tablespoons unsalted butter divided use
– 1 small sweet onion small diced
– ½ teaspoon kosher salt
– ½ teaspoon black pepper
– 4 cups chopped cooked corned beef
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
Instructions
1- Boil diced potatoes until fork tender (5-10 minutes); drain well. Removing excess moisture is key to getting crispy potatoes in your hash.
2- Melt 4 tablespoons butter in a large skillet over medium heat. Add cooked potatoes, diced onion, kosher salt, and black pepper. Cook, stirring occasionally, until onions soften and potatoes/onion start to brown (8-10 minutes).
3- Add chopped corned beef, garlic powder, and onion powder; stir to combine.
4- Press mixture down firmly with a spatula to form an even layer. Cook 3-5 minutes until a golden crust forms on the bottom.
5- Scrape the pan bottom and flip the hash so the crusty part is on top. Add remaining 2 tablespoons butter and mix in. Y’all, this is where the magic happens that crispy crust is what makes hash so good!
6- Press hash down again to form an even layer. Cook another 3-5 minutes until golden brown on the bottom. Repeat steps 4-6 as needed for desired browning.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥫 For convenience, you can use canned corned beef instead of cooked corned beef, but omit the additional salt since canned version is already very salty.
🌶️ Add diced bell peppers or a pinch of cayenne pepper during cooking for extra flavor and a subtle heat kick.
❄️ Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months for longer storage.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: American
- Diet: Contains Gluten, Contains Dairy
Nutrition
- Serving Size: 1 serving (approx 1.5 cups)
- Calories: 377
- Sugar: 4 g
- Sodium: 1125 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 65 mg