Crispy Skillet Corned Beef Hash

by BudgetBites
Prep: 10m
Cook: 25m
beef
Crispy Skillet Corned Beef Hash - Image

Sign in to see ingredients

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Ingredients
Servings:4
2cuppotatoes
2tbspbutter
1/2cuponion
1garlic
2cupcorned beef
2tbspcanola oil
1/4tsponion powder
1/4tspblack pepper
parsley
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Boil the potatoes

    Peel and finely chop the potatoes. Put them in a small saucepan, cover with water, and bring to a boil. Reduce the heat, cover, and simmer 8-10 minutes until just tender. Drain and set aside.

  1. 2

    Brown the potatoes

    Melt the butter in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until the edges start to brown.

  2. 3

    Cook the onion and garlic

    Add the chopped onion to the skillet and cook 3-4 minutes until tender. Mince the garlic clove, stir it in, and cook 1 minute more.

  3. 4

    Bring it together

    Finely chop the corned beef and stir it into the skillet along with the canola oil, onion powder, and pepper. Reduce the heat and cook, stirring occasionally, until heated through, 8-10 minutes. Garnish with minced parsley if you've got it.

Sign in to see all instructions

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Crispy Skillet Corned Beef Hash

Created by: BudgetBites

Prep Time: 10m
Cook Time: 25m
Servings: 4

Ingredients

  • 2 cup potatoes
  • 2 tbsp butter
  • 1/2 cup onion
  • 1 garlic
  • 2 cup corned beef
  • 2 tbsp canola oil
  • 1/4 tsp onion powder
  • 1/4 tsp black pepper
  • parsley

Instructions

  1. Boil the potatoesPeel and finely chop the potatoes. Put them in a small saucepan, cover with water, and bring to a boil. Reduce the heat, cover, and simmer 8-10 minutes until just tender. Drain and set aside.
  2. Brown the potatoesMelt the butter in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until the edges start to brown.
  3. Cook the onion and garlicAdd the chopped onion to the skillet and cook 3-4 minutes until tender. Mince the garlic clove, stir it in, and cook 1 minute more.
  4. Bring it togetherFinely chop the corned beef and stir it into the skillet along with the canola oil, onion powder, and pepper. Reduce the heat and cook, stirring occasionally, until heated through, 8-10 minutes. Garnish with minced parsley if you've got it.

Notes & Tips

This is the move when you've got leftover corned beef sitting in the fridge or a can of it in the pantry and don't want to think too hard about dinner. Crispy potatoes plus salty beef is basically a full meal on its own — throw a fried egg on top if you have one lying around. Figure around $2 a serving with canned corned beef, less if it's leftovers from a roast. Don't stir too much once the potatoes hit the pan — let them sit a minute so the edges actually crisp up. That's the whole trick.