“The righteous cry out, and the Lord hears them; he delivers them from all their troubles. The Lord is close to the brokenhearted and saves those who are crushed in spirit. . . ” Psalm 34:17-18
Corned Beef Hash is your typical breakfast comfort food not from a can. Packed full of potatoes and onions and tasty corned beef, this is the perfect meal that you and your family are going to love.
One of my favorite things to order for breakfast when we go out is Corned Beef Hash and eggs. . . .scrambled please!
I actually rather have the canned corned beef when we go out because a lot of restaurants put peppers in their homemade hash and I’m definitely not fond of any kind of bell pepper.
This is the perfect dish to use your leftover corned beef from that special Irish holiday we celebrate in March.
What exactly is Corned Beef Hash?
Corned Beef Hash actually is quite a simple dish with only a few ingredients. Your typical hash consists of cooked corned beef, potatoes and onion. Most Corned Beef Hash recipes have you parboil the potatoes before you add them to the other ingredients in the skillet.
This recipe is all prepared in one skillet. One pan=less mess. Less mess makes me very happy. 😁
To make sure the potatoes and onion are tender and cooked through, they are steamed with some chicken broth and a lid covering the skillet for a few minutes. Lift up the lid and begin browning. Simple as that!
Where did Corned Beef Hash Originate?
I have to admit, I always thought Corned Beef Hash was a southern dish but after doing some research, I found out it came from New England via the Irish descendants. Of course, that does make sense, but this knowledge did blow my bubble a little.
No matter what, it is still one of my favorite breakfast and I should be proud since I have a wee little Irish in my anyway. ☘️
What Do I Need to Make Corned Beef Hash?
You will need a large skillet with lid, spatula, cutting board, knife, measuring cups and spoons, and the following ingredients:
Mama Fawn’s Tips . . .
- The thinner you cut the potatoes the quicker they will cook through. You can use this by using a mandolin or a sharp knife.
- You want to keep the heat at medium or your vegetables will brown before they cook through.
- This is the perfect dish to use any leftover corned beef you may have.
- You can substitute any potato for this Corned Beef Hash but understand some potatoes cook faster than other varieties.
- Placing the lid over the vegetables helps them to steam a little to quicken the cooking process.
Homemade Corned Beef Hash
Course: BreakfastCuisine: Irish-AmericanDifficulty: Easy4
servings10
minutes20
minutesIngredients
1 tbsp vegetable oil
1 ½ lb red potatoes, thinly sliced
½ onion, chopped
¼ cup chicken broth
¾ tsp salt
2 cups cooked corned beef, chopped
Directions
- Add vegetable oil to a skillet over medium heat. Add the potatoes, onion and salt and stir until all the vegetables are coated with the vegetable oil.
- Place cover over skillet for about 5 minutes stirring occasionally.
- Lift up the lid and pour the chicken broth over the vegetables. Stir and cover for 8-10 minutes or until the potatoes and onions are tender and cooked through, stirring occasionally.
- Once the vegetables are cooked through and the broth has evaporated, add the corned beef and cook until the corned beef is hot and the potatoes are starting to brown a little. Serve with your favorite type of eggs.
- Enjoy!
