Corned beef hash is a hearty skillet loaded with buttery herbed potatoes, sautéed onions, and salty corned beef. Add a fried egg on top for the ultimate savory breakfast!
2 ½cupscubed or chopped fresh corned beef(about 1/3 pound)
1tablespoonfresh parsley, chopped(for garnish)
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Instructions
Preheat oven to 400ºF.
In a medium bowl add your potatoes, oil, dried thyme and pepper and mix well until evenly coated.
Lay potatoes on a small, greased baking sheet and bake for 20 minutes. They should not be burnt, just browned.
In a cast iron skillet over medium-high heat, melt the salted butter and cook onions for 2-3 minutes.
Add the corned beef into the skillet and cook for another 4-5 minutes. Then add in the oven roasted potatoes and cook for about 2-3 minutes, mixing everything together.
Serve on a plate topped with fresh parsley.
Notes
Get a head start on this corned beef hash recipe by roasting the potatoes a day or two in advance. Store the potatoes in an airtight container in the refrigerator.
Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat your corned beef hash in a skillet set over medium heat.
You can freeze corned beef hash in an airtight container or freezer bag for up to 3 months. Let it thaw in the refrigerator before reheating.