To make corned beef hash, start by dicing peeled russet potatoes and boiling them until fork tender (about 5-10 minutes), then drain well. In a large skillet over medium heat, melt butter and add the potatoes, diced onion, salt, and pepper. Cook until the onions soften and the potatoes begin to brown (8-10 minutes). Add chopped cooked corned beef along with garlic and onion powders, stir to combine. Press the mixture down with a spatula to form an even layer and cook for 3-5 minutes until a golden crust forms on the bottom. Flip the hash to let the crusty side get on top, add more butter, and repeat forming the crust two or three times until desired browning is reached. Serve hot, optionally garnished with parsley. Here is a summary of the essential ingredients and steps:
Ingredients
- 4 cups peeled, diced russet potatoes
- 6 tablespoons unsalted butter (divided use)
- 1 small sweet onion, diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups chopped cooked corned beef
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Boil potatoes until fork tender and drain.
- Melt 4 tablespoons butter in skillet; add potatoes, onion, salt, and pepper. Cook until browned.
- Add corned beef, garlic powder, and onion powder; stir.
- Press mixture into an even layer; cook until golden crust forms (3-5 minutes).
- Flip and add remaining butter; cook and press again to develop crust, repeat 2 more times.
- Garnish and serve.
This method creates a classic, crispy corned beef hash perfect for breakfast or dinner.
