Description
A classic Corned Beef Hash recipe featuring tender Yukon Gold potatoes, savory sautéed onions and garlic, and flavorful shredded corned beef. This hearty dish is pan-fried to achieve a crispy, golden crust and finished with fresh parsley. Optional fried eggs make it a perfect protein-packed breakfast or brunch.
Ingredients
Scale
Potatoes
- 1½ pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 4 cups)
Cooking Fats
- 3 tablespoons unsalted butter
- 2 tablespoons neutral oil (such as vegetable or canola)
Vegetables & Aromatics
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced (about 1.5 teaspoons)
Protein & Seasoning
- 1–1½ pounds cooked corned beef, roughly shredded or diced (about 4 cups)
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional)
Optional
- 4 large eggs (for serving)
Instructions
- Parboil potatoes: Add diced potatoes to a pot of salted water. Bring to a boil, then simmer for about 3-5 minutes until starting to soften but not fully cooked. Drain well, rinse under cold water to stop cooking, and set aside.
- Sauté onions: In a large skillet, melt unsalted butter and neutral oil over medium heat. Add finely chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Brown hash: Stir in the parboiled potatoes and shredded corned beef. Sprinkle with dried thyme, salt, and freshly ground black pepper to taste. Spread the mixture into an even layer in the skillet and let it cook undisturbed for 3–5 minutes until a golden crust forms on the bottom.
- Flip: Using a spatula, flip sections of the hash to brown for another 3–5 minutes. Repeat flipping as needed until the hash is evenly browned and crispy all over.
- Finish & serve: Sprinkle chopped fresh parsley over the hash if using. Taste and adjust seasoning with salt and pepper as desired.
- Optional eggs: In a separate pan, fry eggs to your preferred doneness and serve on top of the hash for an added protein boost and richness.
Notes
- Parboiling potatoes is key to avoid a mushy hash; potatoes should be tender but still firm enough to hold shape during frying.
- Use neutral oil with butter to increase smoke point and prevent burning.
- Leftover corned beef can vary in saltiness; adjust salt accordingly.
- For extra crispiness, avoid overcrowding the pan and cook hash in batches if necessary.
- Fried eggs on top make it a complete breakfast bowl.
