Corned Beef Hash – Skinnytaste
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I love Corned Beef Hash with eggs for breakfast or brunch. Adding chopped veggies to the mix makes it even healthier!
Corned Beef Veggie Hash
Corned Beef Hash is a chopped veggie and meat dish with potatoes that cooks on the stove in a skillet. It’s a great meal if you have any leftover meat or veggies because you can add just about anything to it. Corned Beef Hash is one of the most popular types of hash and a great way to use leftover corned beef. More of my favorite hash recipes are Asparagus-Pancetta Potato Hash and Sweet Potato Chicken Hash with Eggs.
What exactly is corned beef?
Good question! Corned beef is brisket that is cured for a long time in salt. If you need a recipe check out my Instant Pot Corned Beef and Cabbage for a quick recipe, and my Slow Cooker Corned Beef and Cabbage if you want to have it ready when you get home. Just make sure you make enough for leftovers!
Ingredients
Corned Beef: Two cups of finely chopped, cooked lean corned beef (I trim off the fat before cooking)
Vegetables: Onion, Yukon gold potatoes, carrots, green bell pepper
Spices: Salt, pepper, garlic powder, paprika
How to Make Corned Beef Hash
Once your vegetables are prepped, this hash cooks quickly.
- Sauté the onion, bell pepper, and carrots until tender.
- Add the potatoes and season with salt, garlic powder, paprika, and black pepper.
- Cover and cook until golden for about five to seven minutes
- Add the corned beef and press into a single layer. Cook uncovered until the bottom is brown. Season with more salt if needed.
What to Serve with Corned Beef Hash
I like to eat my hash with 2 fried or poached eggs for breakfast because I like my yolks runny. Feel fry to cook your eggs the way you like them. You could also serve it with a piece of whole-grain toast or a side of fresh fruit. If you’re serving the hash for dinner, it’s perfect with a side salad.
Variations:
- Swap corned beef for leftover turkey or chicken.
- Sub russet or canned potatoes for the Yukon potatoes.
- Use a red bell pepper instead of green.
More Corned Beef Recipes You’ll Love:
Yield: 4 servings
Serving Size: 1 scant cup
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Heat oil in a large nonstick skillet on medium heat.
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Add the onion, bell pepper and carrots and cook 5 minutes, until the onions are translucent and the veggies are tender.
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Mix in the potatoes, season with salt, garlic powder, paprika and black pepper.
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Cover and cook until golden, stirring about 5 to 7 minutes.
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Add the corned beef and press down so it’s in a single layer and continue to cook uncovered until the bottom is nicely browned, stirring after a few minutes.
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Adjust salt to taste.
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Serve with fried or poached eggs for breakfast.
Last Step:
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Serving: 1 scant cup, Calories: 300 kcal, Carbohydrates: 26 g, Protein: 14.5 g, Fat: 16 g, Saturated Fat: 4.5 g, Cholesterol: 62.5 mg, Sodium: 782.5 mg, Fiber: 3.5 g, Sugar: 6.5 g
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