Corned Beef Hash Recipe
This easy corned beef hash with jammy eggs is one of my all-time favorite breakfasts. It's loaded with crispy Yukon potatoes, caramelized onions, and tender corned beef for a complete family meal that I can serve in just 35 minutes.
Ingredients
- 3 tablespoons unsalted butter
- 1 peeled and small diced yellow onion
- 3 finely minced cloves of garlic
- 1 to 2 pounds finely chopped corned beef
- 6-7 large medium diced Yukon potatoes
- 2 teaspoons each finely minced fresh chives, parsley and rosemary
- 10 large eggs
- coarse salt and fresh cracked pepper to taste
Instructions
- Add the butter to a large 12” to 14” cast-iron skillet over medium-low heat and add onions to lightly caramelize, which takes about 10 minutes.
- Next, add in the garlic and sauté for 30 to 45 seconds or just until fragrant.
- Add in the beef and potatoes and pan roast over medium heat for 12-15 minutes or until the potatoes are browned and cooked through. Stir every 1 to 2 minutes.
- Finish with salt, pepper, chives, parsley, and rosemary. Keep warm.
- Serve with your desired type of cooked eggs.
Notes
The key to a great corned beef hash is getting a crispy and golden crust on the potatoes without overcooking everything else. That's why I recommend cooking it in cast iron, since the even heat distribution gives you a restaurant-quality sear. And of course, resist the urge to stir too often. Let the potatoes sit for 2 to 3 minutes between stirs so they actually have a chance to brown. If you keep moving them around, they'll steam instead of fry, and you'll end up with soft potatoes instead of crispy ones.
Crack the egg on the fat end: When peeling the jammy eggs, I always crack the fatter end first because that is where the air pocket sits. It gives me a clean entry point and makes the whole shell come off in one piece without tearing the white.
Skillet replacement: If you do not have a cast iron skillet, then I recommend at least using a non-stick skillet.
Do not rush the onions: I cook them for a full 8 to 10 minutes on medium low before adding anything else. Those caramelized onions are the flavor base for the entire dish, and they need time to develop.
Season at the end, not the beginning: I wait to add the salt and pepper until the very last step because the corned beef already carries a lot of salt from the curing process. Seasoning too early can make the whole dish way too salty. Taste it first, then adjust.
Par-cook the potatoes: If you are short on time, you can boil the diced potatoes for about 5 minutes before adding them to the skillet. They will crisp up faster and cook more consistently, cutting the pan roasting time nearly in half.
Make-Ahead: You can keep the corned beef hash separate from any eggs covered in a pan in the oven over low heat, 200° to 250°) for up to 1 hour before serving.
How to Store: Cover and store it in the refrigerator for 3 to 4 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day or until thawed.
How to Reheat: Heat 1 to 2 tablespoons of olive oil in a large cast iron skillet over medium heat until it begins to smoke lightly. Sauté the desired amount of corned beef hash until it’s hot.
Nutrition
Calories: 496kcalCarbohydrates: 29gProtein: 30gFat: 29gSaturated Fat: 11gCholesterol: 394mgSodium: 1252mgPotassium: 1273mgFiber: 5gSugar: 1gVitamin A: 703IUVitamin C: 50mgCalcium: 127mgIron: 10mg