Description
A delicious and hearty dish made with corned beef, potatoes, and onions, perfect for breakfast or brunch.
Ingredients
Scale
- 4 cups (1/2-inch diced) russet potatoes (peeled)
- 6 Tablespoons unsalted butter (divided use)
- 1 small sweet onion, small diced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups chopped cooked corned beef
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Boil 4 cups (1/2-inch diced) russet potatoes just until fork tender, 5-10 minutes. Drain well.
- In a large skillet over medium heat, add 4 Tablespoons of unsalted butter. Once melted, add the cooked potatoes, 1 small sweet onion, small diced, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, occasionally stirring, until the onions are softened and the potatoes and onion start to brown, 8-10 minutes.
- Add 4 cups chopped cooked corned beef, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder to the pan. Stir to combine.
- Taking the back of a spatula, press the mixture down to form an even layer. Cook for 3-5 minutes or until a golden crust begins to form on the bottom.
- Scrape the bottom of the pan and flip up the hash, so the crusty part is on top. Add the remaining 2 Tablespoons unsalted butter, and mix it in.
- Again, using the spatula, press the hash down to form an even layer. Cook another 3-5 minutes until golden on the bottom. Continue doing this until you reach your desired browning, usually about 3 times. Then serve!
Notes
- For added flavor, you can mix in additional spices or vegetables.
- Serve with eggs on top for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg