Recipe byThe ZestyPlate Kitchen
A diner-style hash of corned beef and potato fried in butter with onion until crisp and golden. Best with a fried egg on top.
Corned beef hash is what you make when there's leftover meat and a couple of potatoes about: everything fried in butter until the edges go crisp and golden. Crown it with a fried egg and you have a breakfast worth getting up for, though it's just as good for supper.
Jump to recipe
Prep 10 min
Cook 20 min
Total 30 min
Easy
Scale:
- 3 tablespoons Unsalted Butter
- 1 medium chopped Onion
- 3 Cups Corned Beef
- 3 chopped Potatoes
- Dash Kosher Salt
- Dash Black Pepper
- Chopped Freshly Chopped Parsley
Preparation
- Melt the butter in a large skillet (cast iron if you have it) over medium heat, add the onion, and cook for a few minutes until it turns translucent.
- Stir in the chopped corned beef and potatoes, spread the lot evenly across the pan, then turn the heat up to high or medium-high and press down firmly with a metal spatula.
- Resist stirring and let the mixture brown, with a steady sizzle a good sign. Lift an edge with the spatula and, once it's nicely browned underneath, flip it over in sections to colour the other side, pressing down again. Add a little more butter if it catches, and carry on until the potatoes and corned beef are well browned.
- Take it off the heat, stir through the chopped parsley, and season with plenty of black pepper and salt to taste.
Tips from the ZestyPlate Kitchen
- Press the mixture flat and leave it alone so a proper crust can form underneath.
- When the underside has browned, flip it over in sections to crisp the other face.
- Reach for a cast-iron pan if you have one; it holds its heat and browns far better.
- Drop in a little more butter if it starts to stick, and finish with a runny fried egg on top.
Frequently Asked Questions
Either is fine. Leftover home-cooked corned beef is the classic choice, but tinned is a quick and tasty shortcut.
Spread it out, press it down, and let it sit untouched over a decent heat before you flip it. The waiting is the whole trick.
Certainly. Onion is traditional, and peppers or any leftover greens slot in nicely too.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!