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This filling Corned Beef Hash turns your leftover corned beef into an amazing dish that works for any mealtime. When you mix crispy potatoes, flavorful corned beef, and sweet onions, you get a truly satisfying plate that folks have enjoyed for years.
I started making this after a St. Patrick's Day feast when we had tons of leftover corned beef sitting in the fridge. My kids and husband loved it so much, they now ask for it even when we don't have any leftovers around.
Ingredients
- Russet potatoes: Make a great starchy bottom that gets crunchy outside while staying soft inside
- Unsalted butter: Adds wonderful richness and helps those edges turn golden and crisp
- Sweet onion: Brings a touch of sweetness that works well with the salty meat
- Cooked corned beef: Gives that special savory kick and meaty texture
- Garlic powder and onion powder: Boost the taste without taking over
- Kosher salt and black pepper: Needed for good flavor balance
How To Make Corned Beef Hash
- Get your potatoes ready:
- Cook the potato cubes in boiling water until you can just stick a fork in them, about 5-10 minutes. This pre-cooking makes sure they'll finish nicely in the pan without turning mushy. Make sure to drain them really well so they can brown properly.
- Start the flavor mix:
- Put 4 tablespoons butter in a big pan over medium heat. Throw in your partly cooked potatoes and diced sweet onion, then add some salt and pepper. Let this cook for 8-10 minutes, giving it a stir now and then so everything browns evenly. The onions should turn clear and start to get golden edges.
- Mix in the meat:
- Put your chopped corned beef in the pan along with garlic powder and onion powder. Mix everything well so the spices spread throughout. The beef will heat up and share its tasty flavors with everything else.
- Make your first crunchy layer:
- Push everything down flat with your spatula to cover the whole bottom of the pan. Don't touch it for 3-5 minutes so a golden crust forms underneath, giving you that awesome texture contrast.
- Build more crunchy spots:
- Flip everything so the crusty part is now on top. Add the last 2 tablespoons of butter and mix it in. Press it all down flat again and let another crust form. Do this at least two more times until you get as much crunch as you want.
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Butter really makes all the difference in this dish. I found out after trying many versions that splitting the butter between the beginning and later cooking stages gives you more chances to get those tasty crispy bits that everyone always grabs first.
Storage Tips
Keep any extras in a sealed container in your fridge for up to 3 days. It actually tastes better the next day after the flavors mix together overnight. When you want to warm it up, use a pan instead of the microwave to keep some crunch. Add a bit of butter to the pan first to bring back that fresh-made texture.
Make Ahead Options
You can get things ready beforehand to make cooking faster. Cut and partly boil the potatoes up to two days early and keep them in the fridge. Chop your corned beef and onions ahead too. When you're ready to cook, just start with melting butter in the pan and follow the steps as usual.
Serving Suggestions
This flexible hash goes great with eggs with runny yolks that make a natural sauce. For morning meals, serve with some sourdough toast. For evening meals, try adding a simple green salad with tangy dressing to balance the richness. A spoonful of sour cream or some fresh parsley on top makes a nice finishing touch.
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Historical Context
Corned beef hash started as a way to stretch leftover corned beef during tough times. When Irish folks came to America, they changed their old recipes to use corned beef instead of the bacon they'd normally use back home. The dish really took off during World War II when meat was rationed and people needed clever ways to reuse leftovers. These days you'll find it on diner menus all across America as comfort food.
Frequently Asked Questions
- → Which potatoes crisp up best in Corned Beef Hash?
Go for starchy russet potatoes. They fry up beautifully and give your hash that perfect crunchy finish.
- → Can I prep Corned Beef Hash ahead?
Sure! Get the potatoes cooked and the corned beef chopped. When you’re ready to eat, just reheat in a skillet for fresh crunchiness.
- → How do I get a crunchy crust on my hash?
Once in the pan, press the hash down flat and let it cook without stirring. Flip after a few minutes for an even crust.
- → Is it okay to use canned corned beef?
Of course! Just make sure it’s chopped evenly so everything cooks consistently.
- → What goes best with Corned Beef Hash?
Pair it with poached eggs, buttered toast, or some greens to balance out the richness.