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This filling homemade corned beef hash turns leftovers into a breakfast showstopper that makes canned options look boring. The crispy potatoes, flavorful corned beef, and caramelized onions make the perfect foundation for a runny poached egg to drip over.
I originally whipped this hash up after St. Patrick's Day when we had tons of corned beef sitting in the fridge. What started as just using up leftovers has turned into our family's most requested weekend breakfast, especially when we've got company staying over.
Ingredients
- Russet potato: Makes the perfect starchy foundation and gets wonderfully crisp (don't use waxy types as they won't break down right)
- Corned beef: Brings that classic salty kick (try to use leftovers or quality deli cuts for best flavor)
- Sweet onion: Offsets the saltiness beautifully (grab Vidalia or Walla Walla for extra sweetness)
- Unsalted butter: Adds depth and helps you get that amazing crispy outside
- Ketchup: Might sound odd but adds just the right tang and sweetness to round everything out
- Fresh parsley: Cuts through the richness with fresh flavor and adds nice green color
Step-by-Step Instructions
- Parboil the Potatoes:
- Gently boil your diced potatoes in very salty water for about 5-10 minutes until they're soft when poked but still hold their shape. This key first step makes sure your potatoes turn out tender inside while still getting that awesome crispiness outside. Drain them well and let them sit to dry off a bit.
- Cook the Aromatics:
- Heat butter in a big skillet (cast iron works great) over medium heat until it's bubbly. Toss in your finely chopped onions with a pinch of salt to help them sweat and cook them slowly for 5-7 minutes. You want them see-through with golden edges for maximum flavor.
- Incorporate the Protein:
- Mix your shredded corned beef and partly boiled potatoes into the soft onions. Stir everything together gently but thoroughly so it's all evenly mixed. Let it sit and cook without touching for 5 minutes so it can start getting those tasty crispy bits.
- Build Flavor with Condiments:
- Mix in the ketchup, which sounds weird but trust me, it adds just the right sweetness and zip. Add the rest of your salt and some fresh black pepper. The ketchup gets a bit caramelized as it cooks, adding an extra layer of flavor that makes this hash special.
- Create the Perfect Crust:
- Use a flat metal spatula to carefully flip sections of your hash. Don't worry if it falls apart some – that just means more spots to get crispy. Let it cook another 5 minutes without disturbing it until you've got nicely browned edges with soft centers.
- Finish and Garnish:
- Scatter fresh parsley over your crispy hash for a burst of color and freshness. The bright herb flavor cuts through the richness perfectly. Serve it right away while it's hot for the best texture.
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You Must Know
My grandma always told me to add something sweet to balance out corned beef's saltiness. She used grated apple, but I've found ketchup hits that perfect balance while giving the dish that classic American diner feel we all love.
Leftover Magic
When stored right, this corned beef hash stays good in the fridge for up to 3 days. To warm it up, just drop a bit of butter in a hot pan and cook until it's heated through and crispy again. The flavors actually get better over time, so it's great to make ahead for busy mornings or when you've got family visiting.
Egg Excellence
While poached eggs look amazing with their flowing yolks, any style egg works great with this hash. For an easier option, just make little holes in the hash toward the end of cooking and crack eggs directly into them. Put a lid on the pan for 3-4 minutes and you'll get perfectly set whites with runny yolks without any poaching hassle.
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Historical Roots
Corned beef hash got popular during World War II as a clever way to stretch limited meat supplies during rationing. What started out of necessity has grown into a beloved comfort food all across America. It shows how creativity during tough times can create lasting food traditions that bring families together for generations.
Common Recipe Questions
- → How can I make my hash extra crispy?
For extra crispiness, make sure your pan is really hot, don't pile too much food in at once, and let everything cook without stirring for several minutes before you flip it.
- → Is canned corned beef okay to use?
Canned corned beef works great. Just break it up or cut it into small pieces before you add it so it mixes well with your potatoes.
- → What if my hash tastes too salty?
Don't add extra salt and give store-bought corned beef a quick rinse under water, as it's often packed with quite a bit of salt already.
- → What can I use instead of ketchup?
Mix some tomato paste with a splash of vinegar and a tiny bit of sugar to get a similar flavor without using ketchup.
- → Can I prep this dish beforehand?
You can boil the potatoes and get the beef ready ahead of time. Keep them in the fridge and just throw everything in the pan when you're ready to eat.