Corned Beef Hash
A hearty and delicious dish using leftover corned beef, perfect for breakfast or dinner.
Ingredients
Main Ingredients
- 2 tablespoons canola oil
- 2 each Yukon gold potatoes scrubbed and cut into 1/4-inch cubes
- 1 1/2 teaspoons kosher salt divided
- 3 cups green cabbage thinly chopped
Additional Ingredients
- 1 each medium yellow onion diced
- 3 each medium carrots peeled and diced
- 1 pound cooked thick-cut corned beef chopped into 1/4-inch pieces
- 4-6 each large eggs
- to taste chopped fresh parsley for garnish
Instructions
Prepare Potatoes
- Place the potatoes in a medium saucepan and cover with at least 2 inches of cold water. Bring to a steady simmer over medium-high heat until fork-tender, about 8 to 10 minutes. Drain and air dry on a kitchen towel for 10 minutes.
Cook Hash
- Heat the oil in a large skillet over medium heat. Arrange the potatoes in a single layer, sprinkle with ½ teaspoon salt, and cook undisturbed until browned, about 7 to 8 minutes. Flip and brown on the other side.
- Add cabbage, onion, carrots, corned beef, and the remaining ½ teaspoon salt. Cook until vegetables are softened, about 5 to 7 minutes.
- Make wells in the vegetable mixture, crack an egg into each well, and cover until the eggs set, or fry eggs separately and add on top.
Notes
Letting the potatoes dry fully helps achieve a crispy texture.
A common mistake is overcrowding the skillet; give everything enough space.
Feel free to mix in seasonal veggies for added flavor.
A common mistake is overcrowding the skillet; give everything enough space.
Feel free to mix in seasonal veggies for added flavor.