Description

This Corned Beef Hash combines crispy Yukon gold potatoes, savory corned beef, and vibrant vegetables. It’s a hearty dish that’s easy to prepare and perfect for a comforting meal any time.

Ingredients

Scale

1 pound yukon gold potatoes, diced into ½-inch pieces
fine sea salt
2 tablespoons butter
1 tablespoon olive oil
1 medium yellow onion, diced
1 small red bell pepper, diced
4 cloves garlic, minced
2 cups cooked corned beef, diced (about ½-inch pieces)
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon smoked paprika
optional toppings: fried or poached eggs, chopped fresh parsley and/or scallions, whole-grain dijon mustard, hot sauce

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Instructions

Place the diced potatoes in a saucepan and cover with cold water by 1 inch. Add a generous amount of salt, bring to a boil, then reduce the heat and simmer for 5-6 minutes until the potatoes are just tender. Drain well and allow to steam-dry for a minute.
In a large cast-iron or heavy skillet, melt the butter and olive oil over medium heat.
Add the diced onion and red bell pepper to the skillet, cooking for 5-6 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 2 minutes until fragrant.
Add the parboiled potatoes and diced corned beef to the skillet. Season with black pepper and smoked paprika, tossing gently to combine and pressing into an even layer.
Cook undisturbed for 4-5 minutes to develop a golden crust. Flip sections of the hash (rather than stirring) and press back into an even layer. Continue cooking for a total of 15-20 minutes until deeply browned and crispy in spots.
Taste and adjust seasoning with salt and pepper. Optionally, sprinkle with herbs and serve hot with eggs or your favorite toppings.

Notes

For extra flavor, consider adding spices or herbs based on personal preference.
Ensure the potatoes are dried well after draining to achieve a crispy texture.
Serve immediately for the best taste, especially when topped with eggs.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 800mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 20g
Cholesterol: 80mg