Description

A classic American breakfast dish featuring a savory mix of chopped corned beef, diced potatoes, and onions, cooked until crispy and browned on the stovetop. This hearty corned beef hash is perfect for using up leftovers, topped with optional fried eggs and fresh parsley for extra flavor and texture.

Ingredients

Main Ingredients

2 cups cooked corned beef, chopped
2 cups cooked potatoes, diced
1 small onion, finely chopped
2 tablespoons unsalted butter
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper to taste
2 tablespoons chopped fresh parsley (optional)
Fried eggs for serving (optional)

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Instructions

Heat fat: Heat the butter and olive oil in a large skillet over medium heat to prepare for sautéing the vegetables.
Sauté onions: Add the finely chopped onion and cook for 3–4 minutes until they become softened and fragrant.
Add potatoes: Stir in the diced cooked potatoes and cook for 5–6 minutes, allowing them to brown slightly and develop a crisp exterior.
Combine meat and seasoning: Add the chopped corned beef, garlic powder, paprika, salt, and black pepper to the skillet. Mix well to evenly distribute the spices.
Press and crisp: Press the mixture down with a spatula and cook undisturbed for 4–5 minutes to achieve a crispy crust on the bottom.
Flip and crisp again: Stir and flip portions of the hash, then press it down again and cook for another 4–5 minutes until it is crispy and browned throughout.
Finish and serve: Remove the skillet from heat, garnish with fresh parsley if desired, and serve topped with fried eggs for a complete breakfast.

Notes

This recipe is a perfect way to use up leftover corned beef for a tasty breakfast.
You may use canned corned beef, though fresh corned beef offers a better texture.
For added flavor, consider mixing in bell peppers or serving with hot sauce.