Classic Skillet Corned Beef Hash
- A hearty breakfast classic featuring crispy potatoes and savory corned beef.
- Perfect golden-brown hash with aromatic onions and garlic.
- Easy to customize with your favorite toppings and mix-ins.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast & Brunch
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 can (12 oz) corned beef, diced
- 2 cups russet potatoes, peeled and diced (about 2 medium potatoes)
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
- 4 eggs (optional, for topping)
- 1/2 teaspoon smoked paprika (optional)
- 1 teaspoon Worcestershire sauce (optional)
Instructions
- Peel and dice potatoes into 1/2-inch cubes. For crispier hash, soak in cold water for 15 minutes, then drain and pat dry.
- Melt butter in a large cast-iron skillet or heavy-bottomed pan over medium heat.
- Add potatoes to the skillet in a single layer and cook for 10-12 minutes, turning occasionally until golden and tender.
- Add diced onions and minced garlic to the pan. Sauté for 3-4 minutes until onions become translucent.
- Add the diced corned beef to the skillet. If using canned, break it into smaller chunks using a wooden spoon.
- Gently fold everything together, then let the mixture cook undisturbed for 3-4 minutes to develop a crispy crust on the bottom.
- Press the hash mixture firmly into the pan with a spatula, cook for 2 minutes, then flip sections to brown the other side. Repeat 2-3 times for multiple crispy layers.
- Season with salt, pepper, and optional smoked paprika or Worcestershire sauce.
- If using eggs, create wells in the hash, crack eggs into them, and cover until eggs reach desired doneness.
- Garnish with fresh parsley and serve immediately.
Notes
- For best results, don’t overcrowd the pan and allow the hash to develop a crust by cooking undisturbed between stirs.
- Leftover corned beef from a holiday dinner makes an excellent substitute for canned.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2
- Sodium: 890
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 7
- Carbohydrates: 22
- Fiber: 2
- Protein: 18
- Cholesterol: 105
Keywords: corned beef hash, corned beef recipe, breakfast hash, leftover beef hash, quick hash, skillet breakfast