Corned Beef Hash Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups russet potatoes, peeled and diced into 1/2-inch pieces
02 -
6 tablespoons unsalted butter, divided
03 -
1 small sweet onion, diced
04 -
1/2 teaspoon kosher salt
05 -
1/2 teaspoon black pepper
06 -
4 cups chopped cooked corned beef
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
# Instructions:
01 -
Boil diced russet potatoes in a pot of water until just fork tender, about 5-10 minutes. Drain well.
02 -
Melt 4 tablespoons of unsalted butter in a large skillet over medium heat. Add the cooked potatoes, diced onion, salt, and pepper. Cook, stirring occasionally, until the onion softens and the potatoes start to brown, about 8-10 minutes.
03 -
Add the chopped cooked corned beef, garlic powder, and onion powder to the skillet. Stir to combine evenly.
04 -
Flatten the mixture into an even layer using the back of a spatula. Cook for 3-5 minutes until a golden crust forms on the bottom.
05 -
Scrape the bottom of the pan and flip the hash to bring the crusty sections to the top. Add the remaining 2 tablespoons of butter and mix it in. Press the hash into an even layer again and cook for another 3-5 minutes until golden. Repeat for the desired browning level, usually about three times.
06 -
Once the hash reaches your preferred crispiness, remove from heat and serve warm.