Corned Beef Hash is a classic breakfast dish and a perfect way to start your day. Whether you are using leftover corned beef or bought some just for this, you won't be disappointed with this great recipe.
- 1 1/2 pounds Yukon potatoes, chopped fairly small
- 2 tablespoons white vinegar (for boiling potatoes)
- 2 tablespoons Salt (for boiling potatoes)
- 4 tablespoons bacon fat (optionally substitute 4 tablespoons butter or lard)
- 1 medium onion, diced
- ½ pound corned beef, chopped
- ½ teaspoon paprika
- salt, to taste
- pepper, to taste
- Dash of cayenne powder (optional)
- Parsley, for garnish.
- Par broil potatoes with vinegar and salt until slightly tender, approximately 10 minutes.
- In skillet, heat corned beef until fat renders and somewhat crispy
- Remove corned beef.
- Add 3 Tablespoons of the bacon fat and heat on medium to medium high.
- Add potatoes
- Cook for 20 minutes on medium high, continuing to stir occasionally, until potatoes are crispy to your taste.
- Add last Tablespoon of bacon fat and onions.
- Cook until onions are clear and maybe have a tad of crispness to them
- Re-add corned beef
- Add paprika, salt, pepper, and cayenne(optional) to taste
- Heat until everything is hot and crispy
- Garnish and serve
- Use Yukon potatoes for the best results, but you can use whatever you have really
- Vinegar in the water for parboiling potatoes creates a crispier potato
- Take your time with the potatoes!
- I use Bacon Fat, but butter, lard, or oil should work fine.
- If you like a little zing, use cayenne pepper to spice it up
- Serving Size: ¼ of skillet
- Calories: 460
- Sugar: 3 g
- Sodium: 4681 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 67 mg
Keywords: Corned Beef Hash