Corned Beef Hash

This traditional recipe turns leftover corned beef into a hearty breakfast. for a shorter cook time, substitute one 32-ounce bag of frozen cubed hash browns instead of peeling, chopping, and boiling the potatoes.

Updated at: Thu, 17 Aug 2023 05:11:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories296.8 kcal (15%)

Total Fat18.7 g (27%)

Carbs20.6 g (8%)

Sugars3.1 g (3%)

Protein11.6 g (23%)

Sodium1176 mg (59%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 cupsrusset potatoes

peeled and diced

4 tablespoonsbuttery spread

1 cupsweet onion

peeled and chopped

½ teaspoonsalt

½ teaspoonblack pepper

2 cupscorn beef

chopped, cooked

Instructions

Step 1

Bring a large pot of salted water over high heat to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.

Step 2

In a large nonstick pan, melt buttery spread over medium-high heat. Add onions, salt, and pepper. Sauté for 5 minutes until onions are softened.

Step 3

Stir in corned beef and cook for 3 minutes until corned beef is just starting to brown. Add potatoes and cook for 6 minutes. Then gently press the hash down, flip with a spatula, and cook for another 6 minutes until potatoes are browned and corned beef is crisp in areas. Serve warm.

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