Corned Beef Hash — Damn Delicious

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Corned Beef Hash

The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good, you’ll want this all day long, all year long!

Happy St. Patrick’s Day! My hands are a bit full with our wedding this week but that doesn’t mean I won’t be fully enjoying this holiday. And of course I’ll be taking full advantage of our corned beef leftovers in this epic hash.

Now the secret to this hash is roasting the potatoes first – that way they get that amazing crusty crispness in a shorter amount of time without all the fuss of flipping and turning. From there, all you need to do is throw those potatoes onto a skillet with your desired veggies and of course, your corned beef. Done and done.

And you can’t forget about that egg right on top, with that yolk just drizzling right through, completing your meal for any time throughout the day and any time throughout the year. Because corned beef hash can really be consumed for breakfast, lunch or dinner, 365 days of the year!

Corned Beef Hash

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good, you’ll want this all day long, all year long!

Ingredients:

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 cups diced corned beef
  • 2 teaspoons Worcestershire sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

For the potatoes

  • 1 pound russet potatoes, diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, thyme, oregano and basil; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 18-20 minutes, or until golden brown and crisp; set aside.
  4. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
  5. Stir in corned beef and cook, stirring frequently, until slightly browned, about 3 minutes. Stir in potatoes and Worcestershire until the potatoes are evenly browned, about 4-5 minutes; season with salt and pepper, to taste.
  6. Serve immediately, garnished with parsley, if desired.

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