Corned Beef Hash Classic (Printer-Friendly Version)
Tender corned beef combined with browned potatoes for a satisfying, classic comfort dish.
# Ingredients Needed:
→ Produce
01 -
4 cups peeled and diced russet potatoes
02 -
1/2 cup diced sweet onion
→ Dairy
03 -
6 tablespoons unsalted butter, divided
→ Meat
04 -
2 cups chopped cooked corned beef
→ Spices
05 -
1/2 teaspoon kosher salt
06 -
1/4 teaspoon freshly ground black pepper
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
# Step-by-Step Directions:
01 -
Boil peeled and diced russet potatoes in salted water until fork tender, approximately 5 to 10 minutes. Drain thoroughly.
02 -
Heat 4 tablespoons of butter in a large skillet over medium heat. Add potatoes, diced onions, kosher salt, and black pepper. Cook while stirring occasionally until onions soften and mixture begins to brown, about 8 to 10 minutes.
03 -
Add chopped corned beef, garlic powder, and onion powder to the skillet. Stir to combine evenly.
04 -
Press the mixture firmly into an even layer using the back of a spatula. Cook undisturbed for 3 to 5 minutes until a golden crust forms on the bottom. Scrape and flip the hash to transfer the crusted side upwards. Add remaining 2 tablespoons of butter and mix through.
05 -
Press the hash down again into an even layer and cook for another 3 to 5 minutes to brown the bottom. Repeat this process two more times or until desired browning is achieved. Garnish with parsley if desired and serve immediately.
# Helpful Hints:
01 -
Dividing butter during cooking helps maintain moisture and supports browning, resulting in a flavorful crust.
02 -
Use leftover cooked beef or canned corned beef to save preparation time; adjust salt accordingly to prevent over-seasoning.
03 -
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.