Corned Beef Hash Recipe

Corned Beef Hash
Submitted By: Taz


1 lb Cooked Corned Beef * - cut into small pieces
1 lb Russet Potatoes
1 medium Onion - small chopped
3 Tbs Unsalted Butter - divided
2 cloves Fresh Garlic - minced
Kosher Salt and Fresh Ground Black Pepper to taste
4 Eggs
1 Large Red Bell Pepper - cored and cut into ¼ inch pieces
½ tsp Fresh Oregano - chopped
1/3 tsp Fresh Thyme - chopped
Flat Leaf Parsley - for garnish

  1. Preheat oven to 350ºF - Use a fork to poke 8-12 sets of hole all over your potatoes - Rub potatoes with a little olive oil and place on a baking sheet - Sprinkle with a little kosher salt and place in the top third of the oven - Bake for 1 - 1 ¼ hours or until cooked through - Remove from oven and allow to cool to room temperature - Cut potatoes into ¼ - ½ in cubes and set aside
  2. Preheat a 12 inch cast iron skillet over medium heat - Melt 2 Tbs of the butter and add the onion, bell pepper (if using), and salt and pepper to taste (apx ¼ tsp each) - Sauté until onions are tender and slightly browned (apx 10 minutes) - Add garlic and continue to sauté for 2-3 minutes
  3. Add the corned beef and continue to sauté until slightly browned (apx 5 minutes)
  4. Add the remaining Tbs of butter along with the potatoes and oregano and thyme (if using) - mix well to ensure that all of the potatoes are coated in the butter
  5. Use a spatula to press everything into a 'pancake' - Place a heatproof plate or second skillet on top of 'pancake and allow to cook undisturbed for 10 minutes 
  6. While hash is cooking, fry eggs sunny-side up or over-easy in a separate skillet (if using)
  7. Turn hash as best you can (DO NOT stir - flip in sections) - Press everything down into a 'pancake' again - return heatproof plate or skillet to the top of the hash and allow to cook undisturbed for another 5-8 minutes
  8. Divide onto 4 serving plates, top with a fried egg, and garnish with flat leaf parsley if desired - Serve on its own or along with toast and/or hot sauce/ketchup
* Left over corned beef from corned beef and cabbage works great for this!

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