This corned beef hash recipe is fantastic and it is versatile enough to be breakfast, brunch, lunch, or just a comfort food snack if you are in the mood for it.
The twist is the cream in the recipe and even though that might sound like an odd ingredient for corned beef hash it totally transforms it from good to great. So give this corned beef hash recipe a try and this might be how you make it from now on!
As well as the potatoes and corned beef you will need butter and cream to add a luxurious mouth feel, onion and bell pepper to add nutrients, color and crunch, and some eggs if you wish to garnish your corned beef hash with fried eggs (and that really finishes the dish off beautifully!)
Once the potatoes have been cooked to just tender, you need to drain them well. While the last drops are draining off, you can pulse the corned beef in your food processor, not for long, just until it is chopped coarsely.
Sauté the veggies then add the potatoes, then cook for a while. Add the meat and some salt and pepper, then add the cream and cook it well.
Ultimate Corned Beef Hash Recipe: The Addition of Eggs
The next step is the eggs and you have a choice here.
You can either fry them in oil and/or butter, then put one on top of each serving of corned beef hash, or you can make 4 holes in your hash and break an egg into each one, then keep cooking until the eggs are done. Yummy!
Something else you can consider is serving scrambled or poached eggs on the side with the corned beef hash. It’s your dish so it is up to you.Print
Homemade Corned Beef Hash
Corned beef, potatoes and vegetables combine in this special corned beef hash recipe, and some cream is added as a twist. Serve with a fried egg on top!
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 4 1x
- Category: Breakfast
- Cuisine: USA (Traditional)
- 1 lb (450g) cooked corned beef in chunks
- 1 lb (450g) peeled Russet potatoes in 1/4 inch cubes
- 1/4 cup (60ml) heavy cream
- 1 chopped yellow onion
- 1 red bell pepper in 1/4 inch pieces
- 2 tablespoons unsalted butter
- 4 eggs (optional)
- 1 tablespoon chopped fresh parsley, for garnish (optional)
- Boil the potatoes in salted water for a few minutes, or until nearly tender, then drain (this will take 3 minutes approx).
- Pulse the meat in the food processor until it is chopped coarsely or, if you don’t have one, chop it finely by hand.
- Saute the onion and bell pepper in the butter in a skillet for 5 minutes or until a bit browned.
- Add the potatoes and cook over quite a high heat, stirring now and then, for 5 minutes or until golden brown.
- Stir in the cream for a minute.
- Serve topped with fried eggs (if you want) and sprinkle over some parsley before serving to add a colorful twist.
If you want to serve this for lunch or dinner you might prefer to swap the egg for a mixed baby leaf salad served on the side.
- Serving Size: 1/4 of the recipe
- Calories: 575
- Fat: 38g
- Saturated Fat: 16g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 333mg