Description

This corned beef hash boasts irresistible flavor with simple prep. It’s a delightful option for a quick dinner or comforting brunch, featuring tender potatoes and seasoned corned beef for a satisfying meal.

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

Add the diced potatoes to a saucepan and cover with cold water by about 1 inch. Season generously with salt, bring to a boil, then simmer for 5–6 minutes until barely tender. Drain well and let steam-dry.
Melt the butter and olive oil together in a large skillet over medium heat.
Add the onion and red bell pepper. Cook for 5–6 minutes until softened and caramelized, then add the garlic and cook for an additional 2 minutes until fragrant.
Stir in the parboiled potatoes and diced corned beef, seasoning with black pepper and smoked paprika. Toss gently to combine and press into an even layer.
Cook undisturbed for 4–5 minutes until golden crust forms on the bottom. Flip sections of hash and press back down, repeating this 2–3 more times until deeply browned and crispy, about 15–20 minutes total.
Taste and adjust seasoning with more salt and pepper as needed. Serve hot with optional toppings.

Notes

For a richer flavor, consider adding a splash of Worcestershire sauce during cooking.
Adjust cooking time based on how crispy you prefer your hash.
Leftovers can be stored in the fridge and reheated easily.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 2g
Sodium: 800mg
Fat: 23g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 20g
Cholesterol: 60mg