Crispy Corned Beef Hash

Quick facts

Ingredients

• 1 lb Yukon Gold potatoes, diced 1/2 inch
• 2 tbsp neutral oil
• 1 tbsp butter
• 1 small onion, diced
• 12 oz cooked corned beef, diced
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 2 tbsp chopped parsley
• 4 eggs, optional

Step-by-step method

1. Parboil diced potatoes in salted water 5 minutes, then drain and dry well.

2. Heat oil and butter in a large skillet over medium-high. Add potatoes in one layer and cook 8–10 minutes, turning occasionally, until crisp.

3. Add onion and cook 4 minutes until softened.

4. Add corned beef, pepper and garlic powder. Press mixture into an even layer and let it cook undisturbed 4–5 minutes to brown.

5. Flip sections and brown another 3–4 minutes.

6. Top with fried or poached eggs if desired and finish with parsley.

Tips for the best result

• Dry potatoes thoroughly for better browning.
• A cast-iron skillet makes the crispiest crust.
• Do not stir constantly; contact with the pan creates the crust.

Storage and reheating

Refrigerate up to 4 days. Recrisp in a skillet rather than the microwave.

Approximate nutrition per serving

Approximately 410 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.