Easy-to-make corned beef hash recipe that's perfect for breakfast or brunch. Impress your family and friends with this classic comfort food.
ingredient
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cups diced Yukon gold potatoes, ½" cubes
- 1 cup diced yellow onion, ¼" dice
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cups cooked corned beef, chopped
- 2 teaspoons chopped parsley
Directions
- Cook the Potatoes – Heat butter and olive oil in a large 12" cast iron skillet or pan over medium-high heat. Once melted, add the potatoes, salt, and pepper, and stir to combine. Cook, stirring occasionally, until the potatoes are golden brown and tender but not fully cooked, about 6 to 8 minutes. Reduce the heat as needed to prevent burning.
- Saute the Aromatics – Reduce the heat to medium. Add the onions and saute until translucent, about 3 minutes. Add the garlic and saute until fragrant, 30 seconds.
- Brown the Beef – Add the corned beef, and stir to combine. Spread in an even layer, lightly press down, and cook undisturbed until the surface is browned, 1 to 2 minutes. Stir and spread, cooking for another 2 to 3 minutes, until the potatoes are fork-tender.
- Serve – Garnish with parsley, then transfer to plates. If desired, serve with eggs, hot sauce, or Worcestershire sauce, and toast.
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