Crispy Corned Beef Hash Recipe Is the Ultimate Breakfast for Dinner by Chef Gigi
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We all want to eat corned beef during the month of March (thanks, St. Patrick's Day). If you are lucky to have corned beef leftover from dinner, do I have a tasty recipe for you! This easy corned beef hash recipe is delicious for brunch or breakfast or as a quick breakfast-for-dinner meal any day of the week.
The corned beef hash is made with russet potatoes that are baked until crispy in the oven. Cubed or shredded corned beef, onion, garlic, Worcestershire sauce, thyme and oregano join the party to create a flavorful gluten-free hash. If you don't have leftover corned beef, you can buy it in your grocer's deli case. No problem!
Top this hearty beef and potato dish off with a few crispy fried eggs. Yes, please! This is a great meal-prep recipe, too. Don't you think it's time to have breakfast for dinner?
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
- 2 - 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced small
- 2 cups cubed corned beef
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chopped fresh parsley leaves
- 1 pound russet potatoes, diced
- 1 tablespoon olive oil
- 1/2 - 1 teaspoon dried thyme
- 1/2 - 1 teaspoon dried oregano
Here's how to make it
- Place potatoes in a single layer on a baking sheet that's been sprayed with nonstick cooking spray. Add olive oil, thyme and oregano. Season with salt and pepper, to taste. Gently toss to combine. Bake in a preheated 400-degree F oven for 20 to 30 minutes or until golden brown and crispy. Set aside.
- Melt 2 tablespoons butter in a large cast iron skillet over medium-high heat. Add garlic and onion to the skillet, and cook, often stirring, until onions have become translucent, about 3 to 4 minutes. Stir in cubed corned beef, and sauté until slightly brown, about 3 to 5 minutes. You can make this recipe even without leftover corned beef. Simply go to the deli counter and order a thick slice of corned beef (not sliced like for sandwiches). Try this recipe with leftover brisket or steak.
- Add the freshly baked potato pieces to the corned beef and season with Worcestershire sauce. Toss until the potatoes are evenly browned, for about 5 minutes. Season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired. Top with a few crispy fried eggs. Store any leftovers in an airtight container in the fridge for up to three days.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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