Ingredients
Scale
- 2 to 3 tablespoons unsalted butter
- 1 medium onion, finely chopped (about 1 cup)
- 2 to 3 cups cooked corned beef, chopped
- 2 to 3 cups cooked potatoes, finely chopped (preferably Yukon Gold)
- Salt and freshly ground black pepper
- Chopped fresh parsley
Instructions
- Heat the butter in a large cast iron skillet over medium heat. Add the finely chopped onions and sauté for a few minutes until translucent.
- Add the chopped corned beef and potatoes to the skillet, mixing well. Spread the mixture evenly in the skillet for even browning.
- Increase the heat to high and press the mixture down with a spatula, cooking until the potatoes are golden brown.
- Optional: Serve with poached or fried eggs for a creamy touch.
- Garnish with chopped fresh parsley or green onions for a nice finish.
Notes
Corned Beef Hash can be served with fresh eggs, a crisp salad, or toast. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg