Corned Beef Hash with Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups (1/2-inch diced, peeled) russet potatoes
02 -
6 tablespoons unsalted butter (divided use)
03 -
1 small sweet onion, small diced
04 -
1/2 teaspoon kosher salt
05 -
1/2 teaspoon black pepper
06 -
4 cups chopped cooked corned beef
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
# Instructions:
01 -
Boil 4 cups (1/2-inch diced) russet potatoes just until fork tender, about 5-10 minutes. Drain well.
02 -
In a large skillet over medium heat, add 4 tablespoons of unsalted butter. Once melted, add the cooked potatoes, diced onion, kosher salt, and black pepper. Cook, stirring occasionally, until the onions are softened and the potatoes and onion start to brown, about 8-10 minutes.
03 -
Add the chopped cooked corned beef, garlic powder, and onion powder to the pan. Stir to combine.
04 -
Press the mixture down using the back of a spatula to form an even layer. Cook for 3-5 minutes or until a golden crust forms on the bottom.
05 -
Scrape the bottom of the pan and flip up the hash to turn the browned side up. Add the remaining 2 tablespoons of butter and mix it in.
06 -
Repeat pressing and browning with the spatula until the desired golden crust is achieved, usually about 3 repetitions. Serve immediately.
# Notes:
01 -
Ensure potatoes are well drained to avoid sogginess.
02 -
Use a cast iron skillet for best browning results.