Nic’s Corned Beef Hash
Ingredients
- 4 cup russet potatoes, peeled and diced ½"
- 6 tbspn unsalted butter
- 1 sweet onion, small, diced
- ½ tspn kosher salt
- ½ tspn black pepper
- 4 cup chopped chooked corned beef
- ½ tspn garlic powder
- ½ tspn onion powder
- 2 eggs (optional)
Instructions
- Boil potatoes until fork tender, 5-10 minutes. Drain well.
- In a large skillet over medium heat, add 4 tbspn butter. Once melted add the cooked potatoes, onion, salt, pepper. Cook, occasionally stirring, until the onions are softened and the potatoes and onion start to brown, 8-10 minutes
- Add corned beef, garlic powder and onion powder to the pan. Stir, so everything is combined.
- Taking the back of a spatula, press the mixture down to form an even layer. Cook for 3-5 minutes or until a golden crust begins to form on the bottom.
- Scrape the bottom of the pan and flip up the hash, so the crusty part is on top. Add the remaining butter and mix in.
- Using the spatula, press the hash down to form an even layer. Cook another 3-5 minutes until golden on the bottom. Continue doing this until you reach your desired browning, approximately 3 times.
- Serve warm.
Eggs (optional)
- In a separate pan, add butter and crack 2 eggs.
- Cook until the white is dry, but the yolks are still runny.
- Serve on top of the hash.