Corned Beef Hash Skillet

This corned beef hash skillet is one of the most ultimate breakfast ideas you can make using any leftover ingredients from corned beef.

I love making my homemade corned beef for Saint Patrick’s Day every year, but making this corned beef hash skillet for breakfast the following morning really tops the cake. Then using any leftover garlic and onion remaining from the roast itself, ugh! Amazing. Sometimes there isn’t any garlic or onion left and that’s okay. Simply use fresh ingredients and cook with the same step as the potatoes. You can also roast them before getting started if you would like.

If I happen to not have any garlic or onion left from the roast itself, I use my roasted garlic recipe before making this corned beef hash skillet. And it’s worth it every time. It really impacts the flavor of the aromatics mixed with with the corned beef and p0tatoes.

It’s best to use a nonstick skillet for this recipe, that way the potatoes don’t break while cooking and provides minimum cleanup. If the potatoes stick at all during the cooking process, add a tablespoon or two of water into the pan before covering again every 3-5 minutes.

Corned Beef Hash Skillet

thedishnextdoor

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Total Time 30 minutes mins

Course Breakfast

Ingredients

  

• 2 Tbl. Butter
• 1 Jalapeno, diced finely
• 2 medium or 1 large Russet potato, diced into ½" pieces (about 1 1/2-cups)
• 1-1 ½ cups corned beef, cut into ½" pieces
• ½ small roasted yellow onion, diced (You can also use ½ a small fresh yellow onion*)
• 6 cloves roasted garlic, chopped finely (You can also use 2-3 cloves fresh garlic*)
• 1 tsp. Thyme
• 1 tsp. Rosemary
• ¼-½ cup white cheddar cheese, shredded (optional)
• 1 Tbl. Parsley, for garnish
• Salt + pepper to taste
• 4 eggs, cooked to your preference

Instructions

 

• In a skillet, melt the butter over low heat. Add in the diced potatoes, diced jalapeno, raw diced onion (if using), and raw garlic (if using). Add in 1 tablespoon of water and cover a lid or foil. Cook for 15-20 minutes, stirring occasionally, or until the potatoes are tender. If needed, add a tablespoon of water every 3-5 minutes to prevent mixture from sticking and burning.
• Increase heat to medium-low. Add in the corned beef, roasted onion, roasted garlic, thyme, rosemary. Season with salt and pepper. Continue to cook for 3-5 more minutes, stirring occasionally.
• Remove from heat and sprinkle the cheese and parsley on top. Serve with eggs cooked to your preference.

Notes

If you don't have roasted onion or garlic, add in 1 small diced onion and 6 minced garlic cloves in with the potatoes for the 20 minutes. You can also roast them separately before starting this recipe if preferred. I have a recipe for roasted garlic above.

Keyword hash, skillet