Corned Beef Hash

Name: Corned Beef Hash
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6
Cuisine: American
Ingredients: 1 (3-lb.) piece corned beef; 2 bay leaves; 8 peppercorns; 2 medium Idaho potatoes, peeled; 2 medium yellow onions, peeled; 1 Tbsp. chopped fresh parsley; Salt and freshly ground black pepper to taste; 3 Tbsp. butter; 1 tsp. white vinegar; 6-12 eggs

Recipe GLPR3124aad0e46ad0

American

Breakfast

200 min

678 cal

Servings: 6

Stovetop

SNAP eligible

A classic American breakfast and brunch dish featuring tender corned beef simmered with aromatic spices, then shredded and combined with crispy pan-fried potatoes, caramelized onions, and fresh parsley. Traditionally served with eggs cooked to order on top or alongside. This hearty, savory hash is perfect for feeding a crowd and makes excellent use of leftover corned beef.

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Ingredients

1 (3-lb.) piece corned beef

2 bay leaves

8 peppercorns

2 medium Idaho potatoes, peeled

2 medium yellow onions, peeled

1 Tbsp. chopped fresh parsley

Salt and freshly ground black pepper to taste

3 Tbsp. butter

1 tsp. white vinegar

6-12 eggs

Directions

Place the corned beef in a large pot and cover with cold water. Add the bay leaves and peppercorns. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for approximately 3 hours, until the meat is very tender and easily pierced with a fork. Remove from heat and let cool slightly.
Once cooled enough to handle, shred the corned beef into bite-sized pieces, discarding any excess fat. Set aside.
Cut the peeled potatoes into ¼-inch dice. Cut the peeled onions into ¼-inch dice as well.
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced potatoes and cook, stirring occasionally, for 8-10 minutes until they begin to brown and soften. Season lightly with salt and pepper.
Add the remaining 1 tablespoon of butter to the skillet. Stir in the diced onions and cook for 4-5 minutes until they become translucent and begin to caramelize. Add the white vinegar and stir to combine.
Add the shredded corned beef to the skillet, breaking up any clumps. Stir everything together and cook for 5-7 minutes until the hash is heated through and the potatoes are tender and golden. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
Sprinkle the fresh chopped parsley over the hash and stir gently to combine. Transfer to a serving platter or individual plates.
Cook eggs to your preference (fried, poached, or scrambled) either in the skillet or separately. Top each serving of hash with 1-2 eggs. Serve hot.

Comments

Grocery List Plus Editorial Staff4.25

Corned beef hash checks the availability and cost boxes for Charlotte: all ingredients are standard at Harris Teeter, Food Lion, Kroger, and Walmart, with corned beef running $5–7 per pound and potatoes/onions negligible. The stated 200 minutes is fantasy—you're likely making fresh corned beef from scratch, which takes 3+ hours of passive simmering; if using deli corned beef, the actual hands-on time is closer to 25 minutes, and you'd shave off two hours of the total. The dish itself is a weekend project, not a weeknight meal, and leftovers reheat reasonably well in a skillet. This suits a household that enjoys a hearty brunch or Sunday dinner and doesn't mind the time commitment to do it right.