Corned Beef Hash

A classic savory, salty main course with flavorful, slow-cooked corned beef and well-seasoned diced potatoes. Nothing compares to this easy, hearty, meaty, and filling dish any time of the day. Perfect for New Year's and St. Patrick's Day!

Course Breakfast, Main

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 6

Total Time 6 20

Servings

Calories 497kcal

Author Imma

Equipment

1 Large cast iron skillet
1 Slow cooker
1 Small mixing bowl
1 Whisk
1 Slotted spoon
1 Rubber spatula (or regular spatula)

Ingredients

Corned Beef

3 pounds (450g) corned beef
4 cloves cloves garlic, minced
2 tablespoons (25g) brown sugar
2 tablespoons (30ml) apple cider vinegar
2 tablespoons (30g) spicy brown mustard
1 pinch salt
1 teaspoon (2g) black pepper
1 bay leaf
2 sprigs thyme
2 cups (472ml) water

The Hash

4 tablespoons (56g) butter
2 medium yellow onions, diced
3 cloves garlic, minced
5 large potatoes, diced
olive oil to taste
salt and pepper to taste
1 tablespoon (5-6g) Italian seasoning
corned beef, roughly chopped
1 teaspoon (5ml) Worcestershire sauce
fresh parsley, chopped for garnish

Instructions

Corned Beef

Rinse the corned beef and pat it dry with a paper towel. Rinsing is not a requirement, but it removes excess salt for a milder flavor.
Brown both sides of the roast in a large cast-iron skillet. Remove it from the skillet and place it in a slow cooker.
In a small mixing bowl, whisk together the garlic, brown sugar, vinegar, mustard, salt, and pepper. Pour the mixture into a slow cooker over the roast. Rub the mixture all over the roast with your hands.
Add the bay leaf and thyme to the slow cooker, then add enough water to come up a quarter of the way up the beef.
Cook for 8-10 hours on low or 4-5 hours on high, turning occasionally. Remove from the slow cooker, let it rest for 10-15 minutes, and shred it.

The Hash

Melt a tablespoon of butter in a large cast-iron skillet. If you don't have a cast-iron skillet, any skillet will do. Cook the onions and garlic until fragrant (1-2 minutes). Remove them with a slotted spoon and reserve on a separate plate.
Toss the potatoes in a light coating of olive oil and season with salt and pepper to taste. Keep in mind the corned beef is salty, so be careful when adding the salt.
Add 2 tablespoons of butter to the same skillet. Add potatoes and cook over medium to low heat until tender (about 15 minutes). Add the Italian seasonings and mix well.
Return garlic and onions to the skillet and mix well. Add the corned beef and Worcestershire sauce. Stir with a rubber spatula, scraping the bottom of the pan each time.
Cook over medium heat until the edges of the potatoes and corned beef are crisp and tender (15-20 minutes).
Garnish with fresh parsley and green onions if desired. Serve with a fried egg on each plate to complete the meal.

Notes

For extra crispy corned beef hash, don't stir as much and wait until it sizzles to stir.
Corned beef hash is a breakfast staple that goes great with eggs cooked any way (fried, scrambled, poached).
Lasts in refrigerator for 4-5 days or frozen for 4-5 months.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition