Corned Beef Hash: A Delicious and Hearty Breakfast Recipe

Corned Beef Hash is a delightful dish that brings together the rich flavors of corned beef and crispy potatoes, creating a hearty meal that warms the soul. Growing up, I remember the comforting aroma of corned beef hash wafting through the kitchen, a staple in many households, especially during brunch. This dish has roots in Irish cuisine, where leftover corned beef was often transformed into a delicious hash, making it a practical and tasty way to minimize food waste.

People love corned beef hash for its incredible taste and satisfying texture. The combination of tender, savory corned beef with golden, crispy potatoes creates a symphony of flavors that is hard to resist. Plus, it’s incredibly convenient; you can whip it up in no time, making it perfect for busy mornings or lazy weekends. Whether served with a sunny-side-up egg on top or enjoyed on its own, corned beef hash is a dish that never fails to please. Join me as we dive into this beloved recipe that has stood the test of time!

Ingredients:

• 2 cups cooked corned beef, diced
• 2 cups potatoes, peeled and diced (about 2 medium potatoes)
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 2 tablespoons olive oil or butter
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• 4 eggs (optional, for serving)

Preparing the Ingredients

1. Start by gathering all your ingredients. I find it helpful to have everything prepped and ready to go before I start cooking. This makes the process smoother and more enjoyable. 2. Dice the cooked corned beef into small, bite-sized pieces. If you have leftover corned beef from a previous meal, this is the perfect way to use it up! 3. Peel and dice the potatoes into small cubes. I usually aim for about 1/2-inch pieces to ensure they cook evenly. 4. Finely chop the onion and dice the red bell pepper. The bell pepper adds a nice sweetness and color to the dish. 5. Measure out your olive oil or butter, garlic powder, paprika, salt, and pepper. Having everything measured out in advance makes it easier to add them at the right time.

Cooking the Potatoes

6. In a large skillet, heat the olive oil or butter over medium heat. I prefer using a cast-iron skillet for this recipe because it gives a nice crispy texture to the hash. 7. Once the oil is hot, add the diced potatoes to the skillet. Spread them out in an even layer. This helps them cook evenly and get that lovely golden-brown color. 8. Season the potatoes with salt and pepper. I usually add about 1/2 teaspoon of each at this stage, but you can adjust according to your taste. 9. Cook the potatoes for about 10-15 minutes, stirring occasionally. You want them to be fork-tender and starting to brown. If they’re browning too quickly, reduce the heat to medium-low. 10. Once the potatoes are cooked, push them to one side of the skillet. This creates space for the onions and bell peppers.

Adding the Vegetables

11. In the cleared space of the skillet, add the chopped onion and diced red bell pepper. Sauté them for about 5 minutes until they are softened and fragrant. 12. Stir the onions and bell peppers into the potatoes, mixing everything together. This is where the magic happens, and the flavors start to meld. 13. Sprinkle the garlic powder and paprika over the mixture. Stir well to ensure the spices are evenly distributed. The paprika adds a lovely color and a hint of smokiness.

Incorporating the Corned Beef

14. Now it’s time to add the diced corned beef to the skillet. Gently fold it into the potato and vegetable mixture. 15. Cook everything together for an additional 5-7 minutes, allowing the corned beef to heat through and the flavors to combine. If you like a bit of crispiness, let it sit without stirring for a minute or two. 16. Taste the hash and adjust the seasoning if necessary. I often find that a little extra salt and pepper can really enhance the flavors.

Cooking the Eggs (Optional)

17. If you’re serving the corned beef hash with eggs, now is the time to cook them. You can fry, poach, or scramble the eggs according to your preference. 18. For fried eggs, heat a small non-stick skillet over medium heat and add a little butter or oil. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes. 19. If you prefer poached eggs, bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Cook for about 3-4 minutes for a runny yolk. 20. For scrambled eggs, whisk the eggs in a bowl with a pinch of salt and pepper. Pour them into a heated skillet and stir gently until they are just set.

Assembling the Dish

21. Once the corned beef hash is ready, I like to serve it hot right from the skillet. It’s such a comforting dish! 22. If you cooked eggs, place one or two on top of each serving of hash. The runny yol

Conclusion:

In summary, this corned beef hash recipe is an absolute must-try for anyone looking to elevate their breakfast or brunch game. The combination of crispy potatoes, savory corned beef, and perfectly cooked eggs creates a dish that is not only hearty but also bursting with flavor. Whether you enjoy it as a comforting weekend breakfast or a quick weeknight dinner, this recipe is sure to satisfy your cravings. For serving suggestions, consider pairing your corned beef hash with a side of fresh fruit or a simple green salad to balance the richness of the dish. You can also experiment with variations by adding in your favorite vegetables, such as bell peppers or spinach, or even swapping out the eggs for a dollop of sour cream or a sprinkle of cheese for an extra indulgent touch. I encourage you to give this corned beef hash recipe a try and make it your own! Don’t forget to share your experience and any creative twists you come up with. I’d love to hear how it turns out for you, and I’m sure others would appreciate your insights as well. Happy cooking! Print