Easy Corned Beef Hash
Using leftover corned beef, onion, and potatoes, this easy homemade Corned Beef Hash and eggs recipe is a complete breakfast in 25 minutes!
Servings: 4 servings
Ingredients
- 3 tbsp unsalted butter
- 1 small sweet onion finely diced (about 1 cup)
- 1 large clove garlic finely minced
- 2 cups diced cooked corned beef
- 2 cups cooked Yukon Gold potatoes (¾ to 1-inch cubes)
- 2 tsp horseradish
- 2 tbsp finely chopped fresh parsley
- ⅛ tsp black pepper
- kosher salt to taste
- fried or poached egg for serving, optional
Instructions
- In a large cast iron skillet, melt butter over medium-high heat. Add onion and sauté until softened and translucent, about 3 minutes. Stir in the garlic and cook until fragrant, about 20 seconds.
- Stir in the cooked potatoes and corned beef; gently mix together, spread out evenly in the skillet, then press down with a spatula.
- Let everything cook without stirring, allowing to brown, for about 3 minutes (use the spatula to take a quick peek underneath to make sure they’re browning, but also not burning.) Once browned, flip sections over to brown on the other side, pressing down again; cook for another 3 minutes.(If you notice sticking, add a little bit more butter to the skillet.)
- Add in the horseradish, parsley, pepper, and salt and gently stir until combined.
- Serve hot portions with a fried or poached egg, if desired.
Video
Notes
- Include chopped up bell peppers or swap out the yellow potatoes for sweet potatoes.
- Add in a touch of heat with some horseradish (like I do), red pepper flakes, or cayenne pepper.
Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 6g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 1837mg | Potassium: 602mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 46mg | Calcium: 26mg | Iron: 4mg