Corned Beef Hash

Name: Corned Beef Hash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: new england
Ingredients: 2 tablespoons extra-virgin olive oil; 1 tablespoon unsalted butter; 1 pound Yukon gold potatoes (about 2 large), scrubbed and diced into 1/2-inch pieces; 1 yellow onion, diced into 1/2-inch pieces; Salt and pepper; 1 1/2 cups (8 ounces) bite-size pieces corned beef; Fried or poached eggs, for serving (optional)

By Ali Slagle

Published Sept. 21, 2023

Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Rating: 4(219)
Comments: Read comments

A jumble of salty meat, crisp potatoes and sweet onions, corned beef hash is a satisfying and hearty breakfast, lunch or dinner. The New England classic is also pragmatic, borne as Julia Moskin wrote “on leftovers from endless boiled dinners of beef, cabbage, potatoes and onions.” This recipe doesn’t require already-cooked potatoes, though you can swap them in if you have them. And instead of corned beef, use 1½ cups bite-size pieces of another cooked protein, such as pastrami, roast beef, sausage, bacon, chicken or tofu — or omit for excellent home fries.

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Ingredients

Yield:4 servings

2tablespoons extra-virgin olive oil
1tablespoon unsalted butter
1pound Yukon gold potatoes (about 2 large), scrubbed and diced into ½-inch pieces
1yellow onion, diced into ½-inch pieces
Salt and pepper
1½cups (8 ounces) bite-size pieces corned beef
Fried or poached eggs, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 1
In a large (12-inch) nonstick skillet, heat the oil and butter over medium. Add the potatoes and onion and season with salt and pepper (1 teaspoon Diamond Crystal kosher or ½ teaspoon fine sea salt). Stir to coat in the oil and butter, add ¼ cup water and spread into an even layer. Cover and cook, stirring once or twice and lowering the heat if necessary to keep from scorching, until fork tender and golden in spots, 13 to 18 minutes.
Step 2
Increase the heat to medium-high, add the corned beef and cook, stirring every couple of minutes, until the corned beef is warmed through and browned in spots, 6 to 8 minutes. Season to taste with salt and pepper. Serve with an egg on top if you like.

Ratings

4 out of 5

219 user ratings

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Comments

De Gustibus1 year ago

I’m sure it’s tasty, but it’s just too refined, too chunky and too pretty for me to think of it as hash. It simply looks like arranged home fries, chopped corned beef and an egg. My extensive experience with hash tells me that it is a hodgepodge, a jumble staring a meat. The supporting ingredients are mushed in so the texture is more like refried beans. You may detect a chunk here and there but it stands out against a soft, creamy background.

Robert1 year ago

Good basic recipe but needs a couple healthy splashes of Worcestershire Sauce to make it perfect.

mmtacoma1 year ago

I remember an old article in Cooks Illustrated that subbed cream for the water. Made for a richer potato to offset the salty, tangy meat. I’ll try that again…

Mark Mendes4 weeks ago

To give this a bit of a veggie kick, dice up some green peppers and sauté with the onions. That seems to be part of the standard hash recipe here in Cleveland.

Louise3 months ago

Omitted butter, used a more neutral oil—Yummy

NYC Cook-3 months ago

Peel, or not, and cube and microwave potatoes till firm. Continue to follow recipe.

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