Introduction:
Looking for a flavorful, comforting dish that brings a nostalgic twist to your meal? Classic Corned Beef Hash with Crispy Potatoes is the answer! This dish brings together tender corned beef, crispy potatoes, and a savory blend of seasonings that make for the ultimate breakfast, brunch, or dinner. Whether you’re using leftovers or preparing it fresh, this recipe is a crowd-pleaser that satisfies every craving with its balance of textures and rich flavors.
Ingredients:
2 cups cooked corned beef, chopped into small cubes
2 medium potatoes, peeled and diced into small cubes
1 medium onion, diced
1 bell pepper, diced (optional)
2 cloves garlic, minced
2 tablespoons olive oil (or butter for extra richness)
Salt and pepper, to taste
1/2 teaspoon smoked paprika (optional for extra flavor)
Fresh parsley, chopped (for garnish)
2 eggs (optional, for serving)
Instructions:
Prepare the Potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced potatoes and season with salt, pepper, and smoked paprika. Cook, stirring occasionally, until they are golden brown and crispy on all sides (about 10-12 minutes). Once cooked, transfer them to a plate and set aside.
Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, bell pepper (if using), and minced garlic until softened and fragrant, about 4-5 minutes.
Combine Corned Beef: Add the chopped corned beef to the skillet with the sautéed vegetables. Stir everything together and cook for another 3-4 minutes, allowing the corned beef to heat through and develop a little bit of crispy edges.
Reintroduce the Potatoes: Add the crispy potatoes back into the skillet, mixing everything together. Cook for an additional 2-3 minutes to ensure the flavors are well combined.
Serve: For a complete breakfast or brunch, top with a fried or poached egg. Garnish with freshly chopped parsley before serving.
Tips for Serving and Storing:
Serving Suggestions: Serve this dish with a side of toast or some hot sauce for an added kick. For a fuller breakfast, you can pair it with avocado slices or a side salad for extra freshness.
Storing: Leftover corned beef hash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a bit of oil or butter to restore the crispiness. Alternatively, it can be stored in the freezer for up to a month.
Vegetarian Option: Skip the corned beef and replace it with sautéed mushrooms, tempeh, or tofu for a plant-based alternative. You can also add extra vegetables like spinach or zucchini to enhance the texture and flavor.
Spicy Version: Add diced jalapeños or a dash of hot sauce to the mix for a spicy kick that pairs beautifully with the rich corned beef and crispy potatoes.
Cheesy Hash: Sprinkle shredded cheese (like cheddar or Monterey Jack) on top of the corned beef hash just before serving for a gooey, melty version of the dish.
FAQ:
Q: Can I use leftover corned beef for this recipe? A: Absolutely! In fact, corned beef hash is a fantastic way to repurpose leftover corned beef from a traditional St. Patrick’s Day meal. Just chop up the leftover meat into small cubes and proceed with the recipe.
Q: How do I make the potatoes extra crispy? A: The key to crispy potatoes is to make sure they are diced into small, uniform pieces and to cook them in a hot pan with enough oil. Don’t stir too often—allow them to sit and brown on each side for that perfect crispiness.
Q: Can I make corned beef hash ahead of time? A: Yes, you can! Prepare the corned beef hash up to 2 days ahead of time and store it in the fridge. Simply reheat it in a skillet over medium heat until warmed through, adding a bit of oil or butter to restore the crispiness.
Q: Can I add other vegetables to the hash? A: Absolutely! Corned beef hash is very versatile, so feel free to add any vegetables you like, such as mushrooms, spinach, or even shredded carrots. Just make sure to adjust the cooking time accordingly to ensure the vegetables are properly cooked.
