Homemade Corned Beef Hash
Servings: 4
Calories: 311kcal
Equipment
- Frying Pan
Ingredients
- 2 Cups Corned Beef I followed our Instant Pot Corned Beef & Cabbage recipe and used the leftovers from last night’s dinner!
- ½ Onion Finely Chopped
- 1 Green Bell Pepper Finely Chopped
- 1¾ pound Hashbrowns I prefer the thick cut hash browns so I used Lamb Weston Thick Cut Hash browns.
- ¼ Teaspoon Salt
- ¼ Teaspoon Pepper
- 1 Tablespoon Butter or Canola Oil
Optional:
- Shredded cheese
- Fried, Poached, or Scrambled Eggs
Instructions
- Prepare corned beef– chop into ½ inch pieces.
- Heat a large skillet with butter or canola oil over medium heat to medium-high heat.
- Add onions and green peppers to the skillet and sauté until peppers are softened and onions are lightly browned and crispy.
- Add hash browns to skillet.
- Sprinkle salt and pepper into the hash browns.
- Cook hash browns until browned and crispy- continue to stir/turn the hash browns every couple of minutes. Do not over-flip or stir. The more you flip the hash, the mushier and less crispy it will be.
- Mix in corned beef.
- Turn hash browns every 2-3 minutes. You want the hash browns and corned beef to continue to brown and combine- but you don’t want it to burn.
- Once fully combined and browned to your liking- remove from heat.
- Top with shredded cheese and a fried, scrambled, or poached egg.
Video
Notes
Why won't my corned beef hash get crispy?
To help corned beef hash get crispy, there needs to be either butter or oil in the pan. A little goes a long way though. Don't add too much butter or oil. A tablespoon or two should do the trick. Also, don't flip or stir the corned beef hash too often. Over-stirring makes it mushy instead of crispy.
What kind of pan should I use to make corned beef hash?
Be sure to use a very good non-stick frying pan. I love the Ninja Foodi pans. They are really good at making hashbrowns because nothing sticks to them! The hash browns will stick to the pan otherwise and you'll lose all of your caramelized crispy goodness you worked to get! I do not recommend using a stainless steel pan. But, if you have a really well-seasoned cast iron skillet, you can use that.
Nutrition
Calories: 311kcal | Carbohydrates: 38g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 901mg | Potassium: 808mg | Fiber: 4g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 56mg | Calcium: 31mg | Iron: 3mg
