Corned Beef Hash
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A classic corned beef hash made with tender shredded corned beef, crispy potatoes, and a hint of hot sauce. Perfect for a hearty breakfast or brunch.
Ingredients
- 3 tbsp unsalted butter
- 1 small onion chopped fine
- salt and pepper
- 2 lbs russet potatoes peeled and cut into 1/2-inch pieces
- 2 clove garlic minced
- 3/4 cup water
- 3/4 lbs cooked corned beef shredded into bite-size pieces
- 1 tbsp hot sauce
Nutrition (per serving, estimated)
Estimated based off 8 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 173 mg
- Iron: 4.7 mg
- Magnesium: 87.3 mg
- Phosphorus: 345 mg
- Potassium: 1539 mg
- Zinc: 4 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 tbsp unsalted butter
- salt and pepper
- 3/4 cup water
- 1 tbsp hot sauce
Prepare
- 1 small onion, chopped fine
- 2 lbs russet potatoes, peeled and cut into 1/2-inch pieces
- Mince 2 clove garlic
- 3/4 lbs cooked corned beef, shredded into bite-size pieces
Let's Cook
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Step 1.
Melt butter in 12-inch nonstick skillet over medium heat.
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Step 2.
Add onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring frequently, until onion is translucent, about 3 minutes.
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Step 3.
Increase heat to medium-high; add potatoes, garlic, and water. Cover and cook for 6 minutes.
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Step 4.
Remove lid and continue to cook, stirring frequently, until potatoes are cooked through and no water remains in skillet, about 6 minutes longer.
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Step 5.
Remove skillet from heat and, using a spatula or wooden spoon, mash approximately one-eighth of the potatoes. Stir mashed potatoes into the potato pieces until lightly coated.
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Step 6.
Stir in the corned beef and hot sauce and toss until well combined. Press hash into an even layer.
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Step 7.
Return skillet to high heat and cook, without stirring, for 3 minutes.
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Step 8.
Carefully slide hash onto a large plate—invert hash onto second plate and, using spatula, slide hash back into skillet.
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Step 9.
Return hash to high heat and cook second side until browned and crisp around edges, about 3 minutes longer.
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Step 10.
Transfer to platter and serve, passing extra hot sauce.