Irish Corned Beef Hash
A cozy and crispy dish made with leftover corned beef and potatoes, perfect for a satisfying meal any time of the day.
Ingredients
Main ingredients
- 2 cups diced potatoes Yukon gold or russet work well; can use leftover roasted potatoes.
- 1 cup chopped corned beef Leftover homemade is great; deli corned beef works too.
- 1 medium onion Yellow onion is standard, red onion is sweeter.
- 2 tablespoons butter For flavor.
- 1 tablespoon oil Helps prevent burning.
Optional toppings and seasonings
- 1 tablespoon Worcestershire sauce For a tangy flavor.
- 4 large eggs Optional, for serving on top.
- to taste black pepper A must for seasoning.
- to taste salt Adjust according to corned beef saltiness.
- pinch smoked paprika Optional for added flavor.
Instructions
Cooking the Potatoes
- Heat a large skillet over medium heat and add the butter and oil.
- Add diced onion and sauté until softened.
- Add the diced potatoes. Press down slightly to encourage browning.
- Cook without stirring too much, allowing potatoes to crisp for about 10-15 minutes.
Adding Corned Beef
- Fold in chopped corned beef and let it crisp for another few minutes.
- Season with salt and pepper to taste. Optionally, add Worcestershire sauce.
Serving
- Serve hot, topped with a fried egg if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 2 months. Reheat in a skillet for best crispiness.