Description
Corned Beef Hash is one of those classic dishes that bring nostalgia with every bite. Whether it reminds you of lazy Sunday mornings, post-St. Patrick’s Day leftovers, or a classic diner breakfast, this dish is a staple for good reason.
Ingredients
- 2 cups cooked corned beef, chopped
- 3 cups potatoes, diced small (Russet or Yukon Gold work best)
- 1 small onion, diced
- 2 tbsp unsalted butter (or oil)
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional, for extra depth)
- Salt & black pepper, to taste
- Chopped parsley, for garnish (optional)
- Fried eggs, for serving (optional)
Instructions
Heat butter and olive oil in a large skillet over medium-high heat. Add diced potatoes, season with salt, pepper, garlic powder, and paprika, and cook for 5–7 minutes, stirring occasionally, until lightly crispy.
Toss in the diced onions and cook for 3 minutes, until softened. Add the chopped corned beef, spreading it evenly over the pan. Let it cook undisturbed for 3–4 minutes to develop that perfect crispy crust.
Gently flip sections of the hash, pressing them down with a spatula to maximize crispiness. Continue cooking for another 3–4 minutes, letting the flavors meld together.
Top with fresh parsley and serve with a fried or poached egg on top for the ultimate breakfast experience.