Chef John's Corned Beef Hash

Chef John's Corned Beef Hash

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Chef John 26267

"When I'm cooking corned beef, watching it simmer in the aromatic broth, I'll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it's not the sliced corned beef and cabbage I'm dreaming of, it's the corned beef hash I'm going to be making with the leftovers. Garnish with green onions and a poached egg."
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Ingredients

50 m servings 608 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 608 kcal
  • 30%
  • Fat:
  • 35.5 g
  • 55%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 35.8 g
  • 72%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 2068 mg
  • 83%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
  2. Cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
  3. Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom again, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.

Reviews

25
  1. 31 Ratings

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Most helpful positive review

For the most part I followed the recipe, the only thing I did different was I cooked the corned beef brisket in the slow cooker for a day and a half, but that was more for my benefit. I love the...

Most helpful critical review

This was ok to me. It would have been terrible without a sunnyside egg dropped on top. That added some extra flavor it needed.

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For the most part I followed the recipe, the only thing I did different was I cooked the corned beef brisket in the slow cooker for a day and a half, but that was more for my benefit. I love the...

Take a while to make, but absolutely worth it!

I added a yam and a golden to the mix and it was great!!!

I just made this and it is the best corned beef hash ever! Excellent recipe!

This was so tasty! I only had a regular onion, so I used half an onion finely chopped. I used left over pot roast to make it " roast beef hash". Yum! The salsa gave it great flavor and because t...

The flavor is out of this world good, and I used baby red potatoes because I like to leave them unpeeled. The fire roasted salsa adds a delicious but subtle Southwestern flavor, and instead of ...

Very Good! I had some left over roast beef that I needed to use up and went looking for a hash recipe. My mom made it for us many years ago to use up roast beef (and probably lamb or other roas...

This was ok to me. It would have been terrible without a sunnyside egg dropped on top. That added some extra flavor it needed.

This was extremely tasty. I used white onion (I had one on hand) and garnished with a little cilantro. Worth the time making a corned beef brisket just for this.

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