Easy Corned Beef Hash makes leftover corned beef even more flavorful. Chopped beef, potatoes and onions are cooked in perfect harmony for a hearty, flavor packed breakfast.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Breakfast, brunch, Dinner
Cuisine: American, French
Keyword: Corned beef hash
Servings: 6
Calories: 203kcal
Author: Kellie
Cost: $10
Equipment
1 skillet
Ingredients
2 to 3tablespoonsunsalted butter
1medium sweet onionfinely chopped (about 1 cup)
2 1/2tablespoonstomato paste
1 1/2tablespoonbrown sugar
2 to 3cupsfinely chopped cooked corned beef
2 to 3cupsfinely cubed cooked potatoespreferably Yukon gold
Kosher salt and freshly ground black pepper
Chopped fresh parsley
Instructions
Heat a large skillet on medium heat and add the butter. When the butter is melted and begins to foam, stir in the onion and cook until translucent, approximately 2-3 minutes.
Stir in the tomato paste and brown sugar. Cook for 2-3 minutes longer.
Add the potatoes and corned beef, stirring to combine.
Spread the mixture out evenly in the pan and turn the heat to medium high. Press down on the mixture with a spatula to increase the contact with the pan and help the corned beef brown.
Resist the temptation to stir the corned beef. Just let it sit and caramelize before taking a peek to see if it’s browning.
When caramelized and browned, use the spatula to flip sections of the corned beef in the pan. Press down again with the spatula and allow the corned beef to caramelize on the opposite side.
If the corned beef starts to stick, add a bit more butter to the pan. Continue to cook the corned beef and potatoes are crispy and caramelized.
Remove from heat, season with salt and pepper to taste. Sprinkle with parsley.