Equipment
Ingredients
Produce
- 450 g waxy potatoes, peeled and diced into 1cm cubes
- 1 yellow onion, finely chopped
- 2 garlic, minced
- 10 g fresh parsley, finely chopped
Meat & Dairy
- 350 g cooked corned beef, diced into 1cm cubes
- 30 g unsalted butter
Pantry
- 15 ml neutral oil
- 2 g black pepper, freshly ground
- salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 391 kcal
- Protein
- 20 g
- Carbohydrates
- 19 g
- Fat
- 27 g
- Fiber
- 4 g
- Sugar
- 2 g
- Sodium
- 1061 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 102 mg
- Potassium
- 675 mg
- Calcium
- 60 mg
- Iron
- 5.6 mg
- Magnesium
- 43 mg
- Phosphorus
- 169 mg
- Zinc
- 4.5 mg
- Vitamin A
- 62 mcg
- Vitamin C
- 19 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 44 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.22 mg
- Niacin
- 3.9 mg
- Folate
- 36 mcg
- Water
- 184 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the diced potatoes in a medium saucepan and cover with cold, slightly salted water. Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes until the potatoes are just tender but still hold their shape.
Drain the potatoes thoroughly in a colander and let them sit for a few minutes to steam dry. This step is crucial for achieving a crispy crust later.
Heat the neutral oil and unsalted butter in a large cast-iron skillet over medium heat (around 175°C/350°F). Once the butter foams, add the chopped onion and saute until softened and translucent, about 5 minutes.
Add the drained potatoes to the skillet. Spread them out into an even layer and cook without stirring for 5 minutes to develop a crisp, golden-brown crust on the bottom.
Stir in the diced corned beef, minced garlic, and black pepper. Using a metal spatula, press the entire mixture firmly into the pan. Let it cook completely undisturbed for another 5 to 7 minutes to form a crusty bottom.
Taste the hash carefully, as corned beef can be quite salty. Add salt only if necessary. Garnish with chopped fresh parsley and serve immediately hot from the skillet.
Chef's Notes
- For the ultimate crispy crust, patience is key. Pressing the hash down with a spatula and leaving it completely undisturbed allows the Maillard reaction to work its magic.
- Using leftover cooked corned beef brisket yields a vastly superior texture compared to canned corned beef, though both can be used. If using canned, chill it thoroughly before dicing so it holds its shape.
- Parboiling the potatoes is a vital step. It ensures the inside is fluffy and fully cooked while allowing the outside to crisp quickly in the pan without burning.
- Top this hash with poached or sunny-side-up eggs. The rich, runny yolk acts as a natural sauce that binds the crispy hash together perfectly.
Storage
Refrigerator: 3 days — Store in an airtight container once completely cooled.
Freezer: 1 month — Potatoes may become slightly more crumbly after freezing, but pan-frying restores most of the texture.
Reheating: Pan-fry over medium heat until crispy again, or bake at 200 degrees Celsius for 10-15 minutes.
Troubleshooting
Hash is mushy and refuses to crisp up
Cause: Potatoes were not dried properly after boiling, or the pan was overcrowded and stirred too frequently.
Fix: Increase the heat slightly, spread the mixture as thin as possible, and leave it completely untouched for 5 to 7 minutes.
Prevention: Allow potatoes to steam dry completely before frying. Use a large enough skillet and resist the urge to stir the hash while the crust forms.
Hash is overly salty
Cause: The corned beef was highly salted, and extra salt was added prematurely.
Fix: Serve with unsalted poached eggs or a dollop of unsalted sour cream to cut the perceived sodium level.
Prevention: Do not season the cooking water heavily, and always taste the final dish before adding any extra salt.
Cultural Context
Corned beef hash originated as a practical and delicious way to use up leftover meat and vegetables from traditional New England boiled dinners. It gained immense popularity during and after World War II due to the rationing of fresh meats and the widespread availability of canned corned beef. Today, it remains a beloved diner staple across the United States, celebrated for its hearty, comforting qualities and deeply savory profile.
