Description

This corned beef hash is a delightful mix of tender yukon gold potatoes, seasoned corned beef, and fresh vegetables, making it a perfect comfort food that’s easy to prepare for a quick dinner or a hearty breakfast.

Ingredients

Scale

1 pound yukon gold potatoes, diced into ½-inch pieces
fine sea salt
2 tablespoons butter
1 tablespoon olive oil
1 medium yellow onion, diced
1 small red bell pepper, diced
4 cloves garlic, minced
2 cups cooked corned beef, diced (about ½-inch pieces)
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon smoked paprika
optional toppings: fried or poached eggs, chopped fresh parsley and/or scallions, whole-grain dijon mustard, hot sauce

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Instructions

Place the diced potatoes in a saucepan and cover with cold water by 1 inch; generously season with salt.
Bring to a boil, reduce heat, and simmer for 5–6 minutes until the potatoes are barely tender; drain and let steam-dry for a couple of minutes.
In a large skillet, heat butter and olive oil over medium heat until melted.
Add onion and red bell pepper; cook for 5–6 minutes until softened and caramelized, then add garlic and cook for 2 more minutes until fragrant.
Stir in the parboiled potatoes and diced corned beef; season with black pepper and smoked paprika, mixing gently before pressing into an even layer.
Cook undisturbed for 4–5 minutes until a golden crust forms, then flip sections and press back into a layer, repeating until deeply browned and crispy, about 15–20 minutes total.
Taste and season if necessary, then serve hot with optional toppings like herbs or eggs.

Notes

Feel free to customize with your favorite vegetables or spices to suit your taste.
Leftover corned beef works great for this dish; just ensure it’s diced evenly for uniform cooking.
This dish can be topped with a fried or poached egg for added protein.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 2g
Sodium: 850mg
Fat: 27g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 3g
Protein: 23g
Cholesterol: 85mg