Here’s a classic, hearty Corned Beef Hash—perfect for breakfast, brunch, or a comforting dinner 🥔🥩
🥓 Corned Beef Hash
Ingredients:
- 2 cups cooked corned beef, chopped or shredded
- 2–3 medium potatoes, peeled and diced
- 1 small onion, chopped
- 2–3 tbsp oil or butter
- Salt and black pepper to taste
- Optional: 1 bell pepper, chopped; 2 cloves garlic, minced; 2 eggs for topping
Instructions:
- Cook the potatoes
Boil diced potatoes for 5–7 minutes until just tender. Drain. - Sauté vegetables
Heat oil or butter in a large skillet. Cook onion (and bell pepper if using) until softened. Add garlic if desired. - Cook the hash
Add potatoes to the skillet. Cook on medium-high heat until lightly browned. Stir occasionally. - Add corned beef
Stir in chopped corned beef. Press the mixture down slightly and let it cook undisturbed for a few minutes to get a crispy bottom. Flip and cook another few minutes until golden brown. - Season and serve
Taste and adjust salt and pepper. Serve hot. Optionally top with a fried or poached egg.
✨ Tips:
- Use leftover corned beef for a faster version.
- For extra crispiness, press the hash into the pan and don’t stir too often.
- Can be baked in the oven at 200°C (400°F) for 15–20 minutes instead of pan-frying.
- Add shredded cheese for a cheesy corned beef hash twist.
I can also give you a quick 15-minute stovetop version that’s extra crispy and flavorful if you want 😄
Do you want me to do that?
