Corned Beef Hash (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups russet potatoes, peeled and diced into 1/2-inch pieces
02 -
6 tablespoons unsalted butter, divided
03 -
1 small sweet onion, diced
04 -
½ teaspoon kosher salt
05 -
½ teaspoon black pepper
06 -
4 cups chopped cooked corned beef
07 -
½ teaspoon garlic powder
08 -
½ teaspoon onion powder
# Instructions:
01 -
Place the diced potatoes in a pot of boiling water and cook until fork-tender, about 5-10 minutes. Drain well and set aside.
02 -
Melt 4 tablespoons of butter in a large skillet over medium heat. Add the drained potatoes, diced onions, salt, and black pepper. Cook, stirring occasionally, until the onions soften and the potatoes begin to brown, about 8-10 minutes.
03 -
Stir in the chopped corned beef, garlic powder, and onion powder. Mix everything well to combine.
04 -
Using a spatula, press the mixture down into an even layer. Let it cook undisturbed for 3-5 minutes, or until a golden crust forms on the bottom.
05 -
Scrape the bottom of the pan and flip the hash so that the crispy side is on top. Add the remaining 2 tablespoons of butter and mix it in.
06 -
Press the hash down again and cook for another 3-5 minutes until golden brown. Repeat this process 2-3 more times until you reach your desired level of crispiness.
07 -
Once crispy and golden brown, remove from heat and serve hot.
# Notes:
01 -
For extra crunch, let the hash sit undisturbed while browning before flipping.
02 -
Try topping with a fried egg for a delicious breakfast version.
03 -
If you prefer a softer texture, stir the hash more frequently instead of pressing it down.