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Easy Corned Beef Hash from Scratch

This Easy Corned Beef Hash is my favorite way to use up leftover corned beef! Top with a fried egg and hot sauce for a simple, hearty, comforting breakfast that’s ready in under 20 minutes!

side view of a bowl of corn beef hash topped with egg.

Easy Corned Beef Hash and Eggs

When I make the classic corned beef and potatoes dinner, I actually look forward to the leftovers just as much as the meal itself.


Because of this corned beef hash recipe! It’s savory and salty and loaded up with tender potatoes, perfectly cooked corned beef, sautéed onion, and fried egg.

This recipe is the perfect way to use up leftovers, but it’s also definitely good enough to make fresh corned beef from scratch. It’s so hearty and comforting, uses just a handful of ingredients, and makes the best gluten-free, paleo, and whole30 friendly breakfast.

What is Corned Beef Hash?

A hash is a blend of meat, potatoes, and onions all fried together. So, a corned beef hash is just that, but with chopped corned beef as the meat.

It’s delicious, hearty, and the perfect way to use up leftover corned beef and potatoes all at once!

cooked corned beef, potato, and onion in a bowl with a fork.

Ingredients Needed

  • Oil and Butter: You’ll use oil to sauté the onion, then add a little butter to heat the potato and beef.
  • Onion: I use yellow onion, but white would work too.
  • Corned Beef: I usually make this recipe when I have leftover corned beef. If you don’t have leftovers, though, you can use store-bought fresh or canned corned beef.
  • Potatoes: I use mini diced mini potatoes, but you can use whatever leftover potatoes you have. Just make sure they’re diced small so they cook all the way through with the other ingredients.
  • Seasonings: We’re seasoning with a simple blend of garlic powder, salt, and pepper.
  • Eggs: You can fry the eggs separately or use an oven-safe skillet and bake them into the hash. Either way works!

How to Make Corned Beef Hash

Since the corned beef and potatoes are already cooked, this recipe comes together so quickly! Just 5 minutes of prep!

  1. Sauté the onion: Heat a skillet over medium heat, add a drizzle of oil in, then cook the onion until softened.
  2. Add the beef and potato: Add butter and turn the heat up to medium-high. Add the beef and potato, cook for 5 minutes, then flip the hash and cook on the other side for 5 minutes.
  3. Cook and season: Add the seasonings, then serve as desired with a fried egg.

If you are using an oven-safe skillet, you can crack a few eggs inside after step 2 and cook under the broiler until the eggs are cooked. That way you only dirty the one dish!

overhead of a bowl of homemade corned beef hash in a bowl.

What Do You Eat with Corned Beef Hash?

Corned beef hash is a classic breakfast recipe, so I love to serve it alongside all things breakfast! Here are just a few ideas:

a fork being plunged into a bowl with potato, corned beef, and onion.

Tips and Notes for Homemade Corned Beef Hash

  • If you don’t have any leftover potatoes, you can cook some up fresh. Just dice some potatoes up, boil for 12-15 minutes or until fork-tender. They brown better when they are cold, but freshly cooked will work in a pinch.
  • Use a cast-iron skillet. While really any skillet will work, a cast-iron conducts heat better and creates the best slightly crispy texture.
  • Taste before seasoning. Corned beef can sometimes be salty. I recommend tasting it before you add any extra salt so you don’t end up with an overly salty meal.
  • If you don’t have corned beef, you can use another cut of beef such as brisket or pot roast.
  • To make your hash dairy-free, sub in ghee or additional oil in place of the butter.
  • Add other veggies. Feel free to sauté other veggies with the onion to bulk your meal up. Try bell peppers, chopped cabbage, mushrooms, carrots, you name it.
a hand touching a bowl of corned beef hash with egg.

How to Store

Leftover homemade corned beef has will last in an airtight container in the refrigerator for 3-4 days. It can also be stored in the freezer for up to 3 months.

When you’re ready to serve it again, thaw the hash overnight in the fridge, then warm in a skillet on the stove until heated through.

More Breakfast Recipes You’ll Love

If you like this breakfast recipe, check out these others:

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side view of a bowl of corn beef hash topped with egg.
  • 1 tablespoon oil
  • 1 medium yellow onion small dice
  • 2 tablespoons butter
  • 1-½ cups leftover corned beef fine dice
  • 16 ounces leftover potatoes about 12-14 small potatoes, diced
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Eggs for serving (optional)
  • Heat a large cast iron or non-stick skillet over medium heat. Once hot add oil and onion. Cook until soften, about 8 minutes.

  • Add butter to the pan and turn up heat to medium high. Add beef and potato and stir to combine. Then let cook, undisturbed for 5 minutes. Flip over the hash and cook on the other side for another 5 minutes, or until the hash is heated through.

  • Add garlic powder, salt and pepper to taste and serve with hot sauce and a fried egg (if desired)

This can also work with some other cooked cuts of beef like brisket or pot roast.
To make fully dairy free feel free to sub in ghee or additional oil in place of the butter.
If you are using an oven proof skillet you can also crack a few eggs inside of the hash after step 2 and cook under the broiler for a few minutes until the eggs are cooked!

Serving: 4gCalories: 318kcalCarbohydrates: 41.2gProtein: 10gFat: 14.1gSaturated Fat: 6gCholesterol: 74mgSodium: 327mgFiber: 3.6gSugar: 2.9g

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