Corned Beef Hash

Name: Corned Beef Hash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: British
Ingredients: 3 tablespoons Unsalted Butter; 1 medium chopped Onion; 3 Cups Corned Beef; 3 chopped Potatoes; Dash Kosher Salt; Dash Black Pepper; Chopped Freshly Chopped Parsley

Download

Copy link

Serves 3 846 kcal per serving Prep 15 min Cook 20 min

Ingredients

3 tablespoons Unsalted Butter
1 medium chopped Onion
3 Cups Corned Beef
3 chopped Potatoes
Dash Kosher Salt
Dash Black Pepper
Chopped Freshly Chopped Parsley

Instructions

Heat a large heavy-based frying pan, preferably cast iron, over medium heat and melt the butter. Add the chopped onion and cook for a few minutes, stirring, until soft and translucent without browning.
Add the diced potatoes and chopped corned beef. Mix gently, then spread the mixture evenly across the base of the pan. Increase the heat to medium-high and press the mixture down firmly with a metal spatula to encourage browning.
Cook without stirring until the underside forms a golden crust. A steady sizzling sound indicates proper browning. Check occasionally by lifting an edge with the spatula.
Once well browned underneath, flip the mixture in large sections so the other side can brown. Press down again with the spatula. If sticking occurs, add a little more butter.
Continue cooking until the potatoes and corned beef are crisp and evenly browned.
Remove from the heat, stir in the chopped parsley, and season generously with freshly ground black pepper. Add salt to taste, if needed, and serve immediately.

Tips

Use cold, leftover boiled potatoes; they fry up much crispier than freshly cooked ones.
Don’t stir too often; let the mixture sit in the hot pan for several minutes at a time to develop a deep brown crust.
Cut the corned beef and potatoes into uniform small cubes so every bite has a perfect ratio of meat to veg.

Variations

Spicy Hash: Add diced jalapeños and a teaspoon of smoked paprika for a modern, hot twist.
Sweet Potato Hash: Use sweet potatoes instead of white potatoes for a higher fiber and sweeter flavor profile.