Corned Beef Hash Classic (Printer-Friendly)
Tender corned beef combined with golden potatoes, pan-fried to crisp perfection for a comforting meal.
# What You’ll Need:
→ Vegetables
01 -
4 cups peeled and diced russet potatoes
02 -
1 medium sweet onion, diced
→ Proteins
03 -
2 cups cooked corned beef, diced
→ Dairy
04 -
6 tablespoons unsalted butter, divided
→ Seasonings
05 -
1 teaspoon kosher salt
06 -
½ teaspoon black pepper
07 -
½ teaspoon garlic powder
08 -
½ teaspoon onion powder
# Steps to Make This:
01 -
Dice peeled russet potatoes until measuring 4 cups and boil in water for 5 to 10 minutes until fork-tender. Drain thoroughly.
02 -
In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Add diced potatoes, diced onions, kosher salt, and black pepper. Cook, stirring occasionally, until onions soften and potatoes begin to brown, approximately 8 to 10 minutes.
03 -
Add diced corned beef, garlic powder, and onion powder to the skillet. Stir to combine all ingredients evenly.
04 -
Press the mixture down evenly with a spatula to form a flat layer. Cook undisturbed for 3 to 5 minutes until a golden crust forms on the bottom.
05 -
Scrape and flip the hash to transfer the crusty side up. Add the remaining 2 tablespoons of butter and mix thoroughly.
06 -
Press down again with the spatula and cook for another 3 to 5 minutes to brown the bottom. Repeat this flipping and browning step up to 3 times or until desired crustiness is achieved.
07 -
Garnish with fresh parsley if desired and serve immediately.
# Additional Notes:
01 -
Divide the butter into two portions; adding it in stages prevents the pan from drying out and promotes optimal browning.
02 -
Use canned corned beef as an alternative, but omit added salt due to its inherent saltiness.
03 -
Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months; reheat gently on the stove or microwave.