Delicious Corned Beef Hash Recipe for Breakfast

The aroma of sizzling potatoes mingling with savory corned beef fills the kitchen as you prepare this classic dish. Corned beef hash isn’t just food; it’s a nostalgic hug on a plate, perfect for brightening up any morning.

Picture this: a lazy Sunday morning where the only thing on your agenda is indulging in a hearty breakfast that requires minimal effort but delivers big flavor. That’s exactly what you get with corned beef hash, my go-to comfort food that always brings smiles to the table.

I remember the first time I made corned beef hash; my friends were skeptical until they tasted it and raved about how good it was.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cooked Corned Beef: Use leftover or store-bought; just ensure it’s finely chopped for even cooking.
• Potatoes: I recommend russets for their fluffiness; boil them first for quicker frying.
• Onion: Sweet onions work best; they add a lovely caramelized flavor when sautéed.
• Bell Peppers: Any color will do; they add freshness and crunch to your hash.
• Eggs: Fry or poach them on top for extra protein and richness.
• Seasonings: Salt, pepper, and some paprika can elevate your dish significantly.
• Cooking Oil or Butter: Use butter for that irresistible flavor or oil if you’re keeping it lighter.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preparation of Potatoes: Start by peeling your potatoes and cutting them into small cubes. Boil them in salted water until tender but not mushy—about 10 minutes should do.

Sautéing Onions and Peppers: In a large skillet over medium heat, melt some butter or oil. Add diced onions and bell peppers; cook until softened and slightly caramelized for about 5-7 minutes.

Add the Corned Beef: Toss in your chopped corned beef into the skillet with onions and peppers; mix well so every bite gets that delightful flavor infusion. Cook until heated through.

Combining Ingredients: Gently fold in your boiled potatoes into the skillet mixture. Allow everything to cook together until crispy on the bottom—about 8-10 minutes without stirring too much.

Crisping Up Your Hash: Once you achieve that golden crust on one side, flip sections of the hash carefully using a spatula to crisp up other areas—this creates those delicious textures.

Eggs Galore.: Create little wells in your cooked hash and crack an egg into each well if desired. Cover the pan briefly until eggs are set to your liking—runny yolks are highly recommended.

Now all that’s left is plating up this glorious dish. Serve hot with a sprinkle of fresh herbs if you’re feeling fancy.

Enjoying corned beef hash is like wrapping yourself in a warm blanket on a chilly day—a taste of home that’s sure to satisfy every craving.

Perfecting the Cooking Process

Start by sautéing onions until golden, then add diced corned beef. Let it sizzle before folding in diced potatoes, ensuring even cooking for that perfect crispy texture.

Add Your Touch

Feel free to swap out potatoes for sweet potatoes or add bell peppers for an extra crunch. A splash of hot sauce can also elevate the flavor profile significantly.

Storing & Reheating

Store leftovers in an airtight container for up to four days. Reheat in a skillet over medium heat, adding a splash of water to keep it moist.

Cooking corned beef hash reminds me of lazy Sunday mornings when my family gathered around the table, sharing laughter and stories over hearty plates of comfort food.

FAQ

What are the best potatoes for corned beef hash?

Yukon Gold or russet potatoes work best due to their creamy texture after cooking.

Can I make corned beef hash ahead of time?

Yes, prepare it a day in advance and reheat as needed for busy mornings.

What can I serve with corned beef hash?

Pair it with sunny-side-up eggs or fresh fruit to balance the meal beautifully.

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📖 Recipe Card

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Corned Beef Hash

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• Author: Jennifer
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Corned Beef Hash is a comforting breakfast favorite that combines crispy potatoes and savory corned beef for a satisfying meal that’s quick and easy to prepare.

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Ingredients

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• 2 cups cooked corned beef, finely chopped
• 2 medium russet potatoes, peeled and cubed
• 1 medium sweet onion, diced
• 1 bell pepper, diced
• 4 large eggs
• Salt and pepper to taste
• Cooking oil or butter

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Instructions

1. Boil the cubed potatoes in salted water until tender (about 10 minutes). Drain and set aside.
2. In a skillet, heat oil or butter over medium heat. Sauté the onions and bell peppers until softened (5-7 minutes).
3. Add the chopped corned beef to the skillet, mixing well until heated through.
4. Fold in the boiled potatoes, pressing down to create a crispy bottom layer. Cook without stirring for about 8-10 minutes.
5. Flip sections of the hash to crisp up other areas for added texture.
6. Create wells in the hash and crack an egg into each well. Cover the skillet briefly until eggs are cooked to your liking.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 plate (350g)
• Calories: 540
• Sugar: 2g
• Sodium: 975mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 210mg