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Corned Beef Hash
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Corned Beef Hash

Corned Beef Hash is a classic savory and salty breakfast or brunch meal made with slow-cooked corned beef and we-ll seasoned diced potatoes. There’s nothing quite like this - easy, hearty, meaty and filling dish any time of the day. This corned beef hash is the perfect St. Patrick’s Day treat!
Course Breakfast, Main
Cuisine American
Keyword corned beef hash, hash
Servings 6
Calories 496kcal
Author Imma

Equipment

  • Large cast iron skillet 
  • Slow cooker 
  • Small mixing bowl 
  • Whisk 
  • Slotted spoon  
  • Rubber spatula 

Ingredients

Corned Beef

  • 3 lbs (453.59g) corned beef 
  • 4 cloves garlic , minced 
  • tablespoons (25g) brown sugar
  • 2 tablespoons (30ml) apple cider vinegar 
  • 2 tablespoons (30g) spicy brown mustard 
  • Pinch of salt 
  • 1 teaspoon (2g) black pepper 
  • 1 bay leaf 
  • 2 sprigs thyme 
  • cups (474ml) water 

Corned Beef 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 (5.5g) Italian seasoning  
  • Corned beef , roughly chopped 
  • 1 teaspoon  (5g) Worcestershire sauce 
  • Fresh parsley  , chopped for garnish

Instructions

Corned Beef

  • Rinse corned beef and pat dry with paper towel. Rinsing the beef is not a requirement. Rinsing would remove any excess salt, resulting in a milder flavor.
  • Brown both sides of beef in a large cast iron skillet. Remove from skillet and place in slow cooker. 
  • In a small mixing bowl, whisk together garlic, brown sugar, vinegar, mustard, salt and pepper. Pour into slow cooker. Use your hands to rub mixture all over beef. 
  • Add bay leaf and thyme to slow cooker. Add water to slow cooker. Water should come about a quarter of the way up the beef.  
  • Cook for 8-9 hours turning occasionally. (cook 4 hours on high heat and 4-5 on low).

Corned Beef Hash

  • Melt 1 tablespoon of butter in a large cast iron skillet. If you don’t have a cast iron skillet, any skillet will do. Cook onions and garlic until fragrant. About 1-2 minutes. Using a slotted spoon, remove garlic and onions and reserve on separate plate. 
  • Toss potatoes in a light coating of olive oil and season with salt and pepper to taste. Keep in mind the corned beef is salty and will add that salty flavor so be careful when adding the salt. Add 2 tablespoons butter to the same skillet. Add potatoes and cook over medium/low heat until tender - about 15 minutes. Add Italian seasoning and mix well.  
  • Return garlic and onions to the skillet and mix until completely mixed in. 
  • Add corned beef and Worcestershire sauce. Use a rubber spatula to mix scraping the bottom of the pan each time. 
  • Cook over medium heat until crisp and tender - about 15-20 minutes.  
  • Garnish with fresh parsley or green onions. Serve with fried egg to complete your meal. 

Notes

  1. For extra crispy corned beef hash, don’t stir as much and wait until sizzling to stir. 
  2. Corned beef hash is a breakfast staple. Excellent with eggs cooked any way (fried, scrambled, poached). Pairs well with any of your breakfast favorites.  
  3. Lasts in refrigerator for up to 4 days or frozen up to 3 months.   
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 496kcal | Carbohydrates: 36g | Protein: 54g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 142mg | Sodium: 1615mg | Potassium: 825mg | Fiber: 6g | Sugar: 6g | Vitamin A: 263IU | Vitamin C: 25mg | Calcium: 173mg | Iron: 11mg