Better than you remember, easier than you think.
Dotdash Meredith Food Studio
If you look forward to the leftovers of yourSt.
Patrick’s Daymeal more than the dinner itself, we don’t blame you.
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This diner-style breakfast has been a diner-menu classic for decades, too.
And you don’t have to.
Learn how to make corned beef hash.
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It is what leisurely breakfast dreams are made of.
Ingredients
2Tbsp.canola oil
1/4cup(2 oz.
)unsalted butter, divided
1 1/2lb.russet potatoes(about 3 medium), peeled and cut into 1/2-in.
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pieces (about 4 cups)
3/4tsp.kosher salt
1small(6 oz.
)yellow onion, chopped (about 1 cup)
1small(7 oz.
)red bell pepper, chopped (about 3/4 cup)
1tsp.garlic powder
1/2tsp.black pepper
4cups(18 oz.
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Heat oil and 2 tablespoons of the butter in a large skillet over medium.
Stir in onion, bell pepper, garlic powder, and pepper.
Cook, stirring often, until onions and potatoes are browned and soft, 6 to 7 minutes.
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Cook, undisturbed, until hash is crispy on the bottom, 4 to 5 minutes.
Lift, turn, and toss hash over, scraping the bottom of the skillet.
Using the back of spatula, press meat mixture down to form an even layer.
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Cook, undisturbed, until golden brown, 4 to 5 minutes.
Sprinkle with parsley, serve hot with fried eggs, if desired.
What Is Corned Beef?
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Once one side is crisp, turn the hash over and let it crisp again.
Reheat in on the stove.
