Crispy Corned Beef Hash with Yukon Gold Potatoes Recipe
This classic Corned Beef Hash recipe combines tender Yukon gold potatoes with flavorful cooked corned beef, onions, and garlic, all pan-fried to a crispy, golden perfection. Perfect for a hearty breakfast or brunch, this homemade hash delivers a comforting meal packed with savory goodness and a touch of fresh parsley for a vibrant finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Potatoes
- 2 1/2 pounds Yukon gold potatoes, cubed into one inch pieces
Meat
- 1 1/2 pounds corned beef, cooked and cooled, chopped
Vegetables & Aromatics
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh parsley, optional, chopped
Fats & Seasonings
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Boil Potatoes: Bring a pot of water to a rolling boil. While waiting, prepare the potatoes by cubing them into one-inch pieces.
- Prep Ingredients: Dice the onion, mince the garlic, and chop the cooked corned beef. Keep all ingredients separate and ready.
- Cook Potatoes: Boil the cubed potatoes in the boiling water for 10 minutes until just tender but not falling apart.
- Dry Potatoes: Drain the potatoes thoroughly and pat them dry with a clean towel to remove excess moisture, which helps them crisp up when frying.
- Sauté Onions: Heat a cast iron skillet over medium-high heat. Add butter and vegetable oil, then add the diced onion with salt and pepper. Cook for 3-4 minutes until onions are softened and slightly translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Combine and Fry: Add the boiled potatoes and chopped corned beef to the skillet. Stir gently just once to combine.
- Press and Crisp: Press down on the mixture with a spatula and let it cook undisturbed for 6-7 minutes to develop a crispy crust on the bottom.
- Flip and Repeat: Flip the hash and cook for another 5-6 minutes. Flip again and continue cooking, flipping periodically, for a total of about 20 minutes or until the hash is evenly browned and crispy.
- Finish and Serve: Remove the skillet from heat once the hash is crispy and golden brown all over. Garnish with fresh parsley if desired and serve immediately.
Notes
- Patting the potatoes dry before frying is key to getting a crispy texture.
- Using a cast iron skillet helps achieve an even, golden crust on the hash.
- Crispiness is a matter of preference; cook longer for more crunch or less for a softer hash.
- Leftover corned beef works great in this recipe, making it ideal for using fridge leftovers.
- You can add other vegetables like bell peppers or mushrooms for variation.