Corned Beef Hash
Corned Beef Hash is a classic dish that is delicious and easy to make. Serve for a lunch or dinner for the ultimate comfort food recipe.
Servings: 6
Cost: $8.43 Recipe, $1.41 per Serving
Ingredients
- 4 Tablespoons Unsalted Butter
- 2 pounds Russet Potatoes peeled and diced
- 1 small Onion diced
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 2 teaspoon Minced Garlic
- 4 cups Cooked Corned Beef chopped
- 2 teaspoons Worcestershire sauce
- Fresh Parsley chopped, for serving
Instructions
- Peel and dice the potatoes into bite-size pieces. Boil for 7–11 minutes, or until fork tender. Drain well.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
- Add the onion, potatoes, salt, and pepper. Sauté for 8–10 minutes, stirring occasionally, until the onion is tender and the potatoes begin to brown.
- Add the chopped corned beef, minced garlic, Worcestershire sauce, and remaining 2 tablespoons of butter. Stir until combined and the butter has melted.
- Spread the mixture into an even layer and gently press it into the skillet with a spatula.
- Cook without stirring for 3–4 minutes, allowing the bottom to brown and form a crust.
- Flip the hash in sections and cook for another 3–4 minutes, or until browned on the other side. Add additional butter if needed to prevent sticking or burning.
- Top with chopped fresh parsley and serve warm.
Notes
Refrigerate the leftovers in an airtight container for up to 3-4 days.
Yukon Gold Potatoes can be used in this recipe instead of Russet potatoes.
Nutrition
Calories: 346kcal | Carbohydrates: 30g | Protein: 15g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 1146mg | Potassium: 906mg | Fiber: 2g | Sugar: 2g | Vitamin A: 238IU | Vitamin C: 31mg | Calcium: 36mg | Iron: 3mg
