Description
A hearty and savory dish made with chopped corned beef, potatoes, and onions, pan-fried until crispy and golden brown. Perfect for breakfast or brunch.
Ingredients
Units
Scale
- 2 cups cooked corned beef, chopped
- 2 cups cooked potatoes, diced
- 1 small onion, finely chopped
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Heat the butter and oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the diced potatoes and cook until they start to brown, about 8–10 minutes.
- Add the chopped corned beef and press the mixture down in the pan.
- Cook without stirring for 5–7 minutes to let the bottom get crispy.
- Flip portions of the hash and cook the other side until browned and crispy, about 5 more minutes.
- Season with salt and pepper to taste, garnish with parsley if using, and serve hot.
Notes
- Use leftover corned beef and boiled potatoes for convenience.
- Add a fried or poached egg on top for extra richness.
- Try including bell peppers or garlic for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg