Description
This classic Corned Beef Hash recipe features tender Yukon Gold potatoes sautéed with savory cooked corned beef, onions, and garlic, all seasoned with dried thyme and fresh parsley. Crispy on the outside and tender inside, it’s a comforting and flavorful dish perfect for breakfast, brunch, or any time you crave a hearty meal. Optionally topped with fried eggs for added richness.
Ingredients
Scale
Main Ingredients
- 1½ pounds Yukon Gold potatoes (peeled and diced into ½-inch cubes, about 4 cups)
- 3 tablespoons unsalted butter
- 2 tablespoons neutral oil (such as vegetable or canola)
- 1 medium yellow onion (finely chopped, about 1 cup)
- 2 cloves garlic (minced, about 1.5 teaspoons)
- 1–1½ pounds cooked corned beef (roughly shredded or diced, about 4 cups)
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh parsley (chopped, optional)
Optional
- 4 large eggs (for serving)
Instructions
- Parboil potatoes: Add diced potatoes to a pot of salted water. Bring to a boil, then simmer for about 3-5 minutes until starting to soften but not fully cooked. Drain well, rinse under cold water, and set aside to prevent mashing later during cooking.
- Sauté onions: In a large skillet, melt butter and neutral oil over medium heat. Add finely chopped onion and cook until softened and translucent, approximately 5 minutes. Add minced garlic and cook for an additional 30 seconds to release its aroma.
- Brown hash: Stir in the parboiled potatoes and cooked corned beef. Sprinkle with dried thyme, salt, and freshly ground black pepper to taste. Spread the mixture evenly in the skillet and let it cook undisturbed for 3–5 minutes to form a golden crust on the bottom.
- Flip: Using a spatula, flip sections of the hash over to brown the other side. Cook for another 3–5 minutes. Repeat flipping and browning as needed until the hash is browned and crispy all over.
- Finish & serve: Sprinkle freshly chopped parsley over the hash for added freshness. Taste and adjust seasonings if necessary before serving.
- Optional eggs: In a separate pan, fry eggs to your preferred doneness and serve on top of the hash for a classic finishing touch.
Notes
- Be careful not to overcook the potatoes during parboiling; they should be just tender enough to cook through when sautéed.
- Using Yukon Gold potatoes is recommended for their creamy texture that holds well during cooking.
- If you prefer a spicier hash, consider adding a pinch of smoked paprika or chili flakes.
- Leftover corned beef or roast beef works perfectly for this recipe.
- For a gluten-free option, ensure the oil and seasonings used are gluten-free.
