Corned beef hash recipe
Corned beef hash is a hearty and flavorful breakfast that makes the most of leftovers. This recipe is a great way to repurpose leftovers from crock pot corned beef and cabbage into a crispy, skillet meal.
Equipment
Ingredients
- 2 large russet potatoes (peeled and cubed)
- 3 tablespoons avocado oil (divided)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- ¾ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 3 pound corned beef brisket (cooked and chopped)
- Fresh parsley for garnish (optional)
Instructions
- Heat 2 tablespoons of oil in a large skillet over medium heat. Once the oil is hot, add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to soften.
- Stir in the onions and cook for another 3-5 minutes, or until they turn translucent. Add the minced garlic, black pepper, garlic powder, and paprika, then cook for 1-2 more minutes to enhance the flavors.
- Add the cooked corned beef to the skillet along with an additional 1-2 tablespoons of oil. Stir everything together and cook for 10-12 minutes until the corned beef is fully warmed through.
- Sprinkle with freshly chopped parsley for garnish. Serve hot with eggs and toast if desired. Enjoy!
Video
Notes
- This recipe calls for pre-cooked corned beef brisket. To prepare it, slow-cook a 3 lb corned beef brisket on LOW for 9 hours, covering it with water or broth and seasoning it with the included spice packet. Once done, shred or cube the meat. This should yield about 4-5 cups.
- If you don’t have cooked brisket, canned corned beef can be used instead. You’ll need approximately three cans.
- Corned beef tends to be quite salty, so additional salt is not necessary.
Nutrition
Calories: 621kcalCarbohydrates: 26gProtein: 36gFat: 41gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 21gCholesterol: 122mgSodium: 3058mgPotassium: 1233mgFiber: 2gSugar: 2gVitamin A: 15IUVitamin C: 71mgCalcium: 41mgIron: 5mg
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