Corned Beef Hash Recipe
Servings: 4
Calories: 386kcal
This easy corned beef and potato hash is a breakfast staple that's sure to please!
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Ingredients
- 1 cup cubed red potatoes
- 1 cup cubed white potatoes
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- 2 tablespoons salted butter
- 1 white onion diced
- 2 cups cubed fresh corned beef about ¼ pound
- Chopped fresh parsley for garnish
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or spray a baking sheet with nonstick spray. Set aside.
- In a medium bowl combine the potatoes, oil, thyme, and pepper. Mix until the potatoes are evenly coated.1 cup cubed red potatoes, 1 cup cubed white potatoes, 1 tablespoon olive oil, ½ teaspoon dried thyme, ½ teaspoon ground black pepper
- Pour the potatoes onto the prepared baking sheet. Spread them into an even layer.
- Bake the potatoes for 20 minutes, until golden brown.
- While the potatoes cook, melt the butter in a cast iron skillet set over medium-high heat. Add the onions and cook for 2-3 minutes.2 tablespoons salted butter, 1 white onion
- Add the corned beef to the skillet and cook for another 4-5 minutes.2 cups cubed fresh corned beef
- When the potatoes are golden brown, remove them from the oven and add to the skillet. Mix well and cook for 2-3 minutes. Serve with parsley and enjoy.Chopped fresh parsley
Notes
Storage: Store leftover corned beef hash in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 386kcal | Carbohydrates: 16g | Protein: 19g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1498mg | Potassium: 732mg | Fiber: 2g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 47mg | Calcium: 29mg | Iron: 3mg