Corned Beef Hash
Corned Beef Hash is an easy, delicious way to use leftover corned beef. Add a fried egg to make it hearty breakfast!
- 5 russet potatoes about 2 pounds, peeled and diced
- 2 cups corned beef diced
- 1/2 yellow onion diced
- 2 - 4 tablespoons butter
- 1 teaspoon olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon salt
- 4 eggs
Dice the potatoes, onions and corned beef into similarly sized pieces.
Heat olive oil in butter in a large skillet over medium heat. Once butter melts add potatoes and cook 5 minutes without stirring.
Add in onions, garlic powder and pepper. Stir. Cover and cook for 2 - 3 minutes.
Uncover add corned beef and cook until the corned beef is warmed through. Add in green onions and season to taste with salt and pepper.
OPTIONAL: In a non-stick skillet, melt 2 tablespoons butter over medium heat. Once melted add egg. Allow to cook until the egg whites are set. Spoon hash onto a plate, top with fried egg and serve.
You can leave the peel on the potatoes if you prefer.
Allowing the potatoes to cook untouched for 5 minutes helps them to get crispy. I also like to use a well seasoned cast iron skillet for this. It helps get a great crust on the potatoes.
Nutrition information is for estimation purposes only.
Calories: 538kcalCarbohydrates: 51gProtein: 30gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 230mgSodium: 1831mgPotassium: 1581mgFiber: 4gSugar: 4gVitamin A: 279IUVitamin C: 48mgCalcium: 98mgIron: 5mg
Keywords: beef, Breakfast, brunch