Corned Beef Hash RecipeIf you've never made your own corned beef hash, you're in for a real treat. This easy corned beef hash recipe is so much better than corned beef hash from a can.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 1 lb. cooked corned beef
- 5-6 small (about 1 lb) white or red potatoes (not Russets)
- ¼ large onion (about ½ cup after chopping)
- 1 clove garlic
- ¼ tsp paprika
- Kosher salt and freshly ground black pepper to taste
- Preheat oven to 400°F.
- Cut the potatoes into quarters and transfer them to a baking dish. Toss with a bit of olive oil and Kosher salt and roast for about 15 minutes. The potatoes should be slightly undercooked when you take them out.
- In the meantime, finely chop the corned beef, the onion and the garlic and combine.
- Chop up the cooked potatoes and combine them with the chopped corned beef mixture. Season the mixture with freshly ground black pepper to taste. (See note below.)
- Press the corned-beef hash onto a lightly oiled griddle or skillet and cook over medium-low heat for about 15 minutes or until the bottom is nicely browned.
- Flip the hash with a long spatula and continue cooking until the bottom is nicely browned, about another 15 minutes.
- Serve right away with your favorite eggs.
Note: This recipe doesn't call for seasoning the corned beef hash with salt, as the cooked corned beef is likely already rather salty. But if your corned beef is bland, by all means salt the hash at your discretion. Do salt the potatoes before roasting, however.