Corned Beef Hash is a lip smackin' diner favorite that remains evergreen with breakfast lovers nationwide. This recipe can be made with or without the eggs, to complete this any time of day meal.
Corned Beef Hash is a Road Trip Classic
Half of the fun of going on a road trip, apart from the needed change of scenery and wildlife spotting, is the food you encounter along the way. Corned beef hash dates back decades. It originated in England, but American corned beef hash originated in the New England states as a way to use up the boiled dinner from St Patrick's Day. It stands to reason, doesn't it? Diners near and far will typically have it on the menu, and it's one of those dishes that can take you from breakfast to breakfast for dinner.
- You can use leftover cooked corned beef or deli corned beef for this recipe.
- I love the buttery flavor and texture of golden potatoes but, you can certainly use russet or white potatoes if that's your pleasure. Each variety of potatoes cooks differently so, adjust cooking time based on the potato you choose to use. Think fork tender and you'll be good to go.
- You can cube the potatoes as finely as you like, Again, smaller cubes will take less time to cook and larger will take longer.
- Eggs complete this meal and I highly recommend you add them.
- Serve this hash with a big pan of hot fluffy Southern buttermilk biscuits.
Other Corned Beef Recipes to Try
Corned beef is often associated with St Paddy's but, it should never be limited to only once per year. Try these recipes year-round.
- Corned Beef and Cabbage made in the oven
- Best Reuben Dip recipe for game days and holiday starters
- Pull apart Reuben Sliders with a homemade thousand island dressing that's to die for
- Corned Beef and Cabbage Grilled Cheese from Food Network
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Helpful Kitchen Items:
Corned Beef Hash
- 4 Tbsp unsalted butter
- 2 Tbsp olive or vegetable oil
- 1 bunch green onions thinly sliced
- 2-3 cups roughly chopped cooked corned beef
- 1 4 oz can green chiles drained
- 1 ½ lbs golden potatoes cooked cut into ½ inch cubes
- 1 tsp garlic salt (OR 1 tsp table salt and 1 tsp granulated garlic or garlic powder)
- ½-1 tsp freshly ground black pepper adjust to taste
- ½ tsp crushed red pepper flakes
- 4 large eggs
- Preheat oven to 425°F. In a 12 inch skillet melt together butter and oil with onions over medium high heat. Cook for 1-2 minutes just until softened. (Reserve some green onion for garnishing)
- To the skillet add corned beef and green chiles. Cook for 2 minutes just until heated through.
- Add potatoes, garlic salt, pepper and red pepper flakes. Gently stir to distribute then press gently together. Cook uncovered for 5 minutes over medium, until potatoes begin to brown, then flip to brown other side. Gently stir to prevent breaking up the potatoes. Crack eggs on top, seasoning eggs lightly with additional salt and pepper.
- Bake in a preheated 425°F oven for 8-10 minutes or just until yolks are cooked to your preferred doneness. (Alternately, cover skillet and cook until eggs are done on the stovetop)
- Serve immediately garnished with reserved green onion.