What is corned beef?

It is simply a beef brisket that has been brined (or cured). It’s that curing process that gives corned beef its distinctive color.

Can I use canned corned beef instead?

Sure. You’ll need about 2 cans for this recipe. If you decide to go this route, don’t add any additional salt as the canned beef is salty enough.

Why divide the butter?

I know it may be tempting to just toss all the butter in at once, but trust me, dividing it is necessary. Butter needs to be added in step 4 to prevent the pan from getting too dry and stopping the browning process. This step helps to ensure that your dish turns out perfectly.

What else can I add in?

To jazz up this dish, consider adding bell peppers with onions and potatoes in step one. If you want a little heat, sprinkle in some cayenne or crushed red pepper flakes in step two.

What if I don’t have corned beef?

You can use any cooked beef with this recipe, even ground beef.

Can I use store-bought diced potatoes?

Yes. If they are in the refrigerated section and already cooked, you can use those. If you want to use frozen diced potatoes, you are going to need to thaw them first.

How to store leftovers?

Leftovers should be placed in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat your leftovers in a skillet on the stove like the first time you made them, or use the microwave until warmed through.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

• unsalted butter – the corned beef is already salty so we want to control how much additional salt we add.
• russet potatoes – you can use Yukon potatoes too, if needed.
• chopped cooked corned beef – as stated above, canned corned beef or other leftover beef can be used.
• garlic and onion powder – I try to keep the seasoning simple since the corned beef will add its own flavoring. Use what you enjoy here. Cajun or creole seasoning works great too or a dash of hot sauce.

HOW TO MAKE CORNED BEEF HASH

Dice up peeled russet potatoes until you get 4 cups. Then boil them just until fork tender, 5-10 minutes. Drain well. In a large skillet over medium heat, add 4 Tablespoons of the butter. Once melted, add the potatoes, onion, salt, and pepper. Cook, occasionally stirring, until the onions are softened and the potatoes and onion start to brown, 8-10 minutes. Add the corned beef, garlic powder, and onion powder to the pan. Stir, so everything is combined.

Taking the back of a spatula, press the mixture down to form an even layer. Cook for 3-5 minutes or until a golden crust begins to form on the bottom. This is really what makes it a hash is that crust that forms on the corned beef and potatoes. Scrape the bottom of the pan and flip up the hash, so the crusty part is on top. Add the remaining butter, and mix it in.

Again, using the spatula, press the hash down to form an even layer. Cook another 3-5 minutes until golden on the bottom. Continue doing this until you reach your desired browning. We usually do this 3 times. Garnish with parsley if using, and serve.