Description
This classic homemade corned beef hash recipe gets a big boost of flavor and nutritional goodness with chopped veggies in the mix. Perfect for breakfast, brunch or even dinner - and even better with a poached or fried egg on top!
Ingredients
Units
Scale
- 2 pounds Yukon Gold or other yellow potatoes, peeled and cut in half
- 4 tablespoons cooking oil such as canola, avocado or light olive oil, divided
- 1 large yellow onion, diced (1 1/2 cups)
- 2 carrots, peeled, sliced in half lengthwise, then 1/4-inch sliced crosswise
- 1 medium zucchini, sliced in quarters lengthwise, then 1/4-inch sliced crosswise
- 1 green or yellow pepper, seeded and diced
- 8-10 ounces cooked corned beef, cubed or shredded
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
- 4-5 fresh eggs, if you're serving the hash with eggs on top
- Chopped parsley or scallions to garnish, optional
Instructions
- Put potatoes into a large pot and add cold water to cover by an inch. Add a teaspoon of salt and bring to a boil. Cook for 15-20 minutes, or until potatoes are just cooked through. Check for doneness by inserting a knife - it should go in easily. Drain in a colander. When cool enough to handle, cut into 1/2-inch dice.
- Heat 2 tablespoons oil in a large skillet over medium heat until hot. Add chopped veggies: onions, peppers, zucchini and carrots. Push them down into the pan with a spatula and cook, undisturbed, for 3-4 minutes. Flip over and cook for 3-4 minutes more or until tender and starting to brown.Â
- Add corned beef to the skillet and toss with veggies for a minute or two, to heat through. Season with thyme and a few grinds of black pepper. Transfer mixture to a bowl.
- Add 2 tablespoons oil to the skillet and turn the heat up to medium-high. When oil is hot, add potatoes, press them down into the pan with a spatula and cook, undisturbed, for 3 minutes or so, until a golden brown crust forms on the bottom. Flip them and brown on the other side for a few minutes. Season with 1/2 teaspoon salt and several grinds of black pepper.Â
- Return corned beef and veggies to the skillet and toss with potatoes until heated through and ready to serve.
- To serve with eggs, keep the corned beef hash warm in a 200ºF oven while you poach or fry the eggs. Divide the hash among individual plates and top with a fresh cooked egg. Add a garnish of chopped parsley or scallions, if desired, and serve hot sauce and/or mustard on the side.
Notes
- Cooking for a Crowd: This recipe is easily scaleable and great for large groups - double or triple the ingredients and sauté veggies, corned beef and potatoes in batches, transferring them to a casserole pan as you go. Cover the pan with foil and warm the hash in a 350ºF oven for 15 minutes or until heated through. For extra crispness, remove the foil and set the pan directly under the high-heat broiler/grill for a minute or two before serving.
- No Corned Beef? No Worries:Â Why wait for St. Patrick's day leftovers to make this delicious dish? You can make a fantastic hash using chopped up cooked ham or smoked sausages. Just follow this exact same recipe but sub in chopped ham or sausages for the corned beef.
- Veggie variations:Â This is a flexible recipe. Feel free to try other vegetables in this hash. Shredded brussels sprouts, red onions, yellow summer squash and sweet potatoes will all work well and be delicious!
- Nutrition Disclaimer:Â We do our best to provide accurate nutrition values using an online nutrition calculator however our nutrition information should only be used as an approximation.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Side Dish
- Method: Sauté
- Cuisine: Out of this World