Canned Corned Beef Hash
Corned beef hash with eggs and baked beans constitutes an ideal dinner for breakfast. Corned beef hash is an incredibly adaptable recipe that can be enjoyed at any hour of the day and is a household preferred option. It is a straightforward yet fulfilling dish that can be prepared in less than 30 minutes. It serves as an excellent choice for hectic weeknights or relaxed weekend mornings or brunch.
Why you’ll adore it
- This dish utilizes canned corned beef, making it incredibly economical. It’s also a fantastic method to use any remaining corned beef if you’ve prepared it yourself.
- An economical choice that doesn’t skimp on taste: With just a handful of ingredients, you’re still ensured a delectable feast.
- This will transport you back to your childhood.
- It is hearty and comforting, especially when paired with eggs and baked beans. You can even add toast to the mix.
Related recipe: baked potatoes and onions
What you will require
Potatoes: Select waxy potatoes for this dish as they retain their structure when boiled.
Onion: no hash is complete without sautéed onions. This impart superb flavor to the potatoes without necessitating additional components.
Olive oil
Unsalted butter: Although optional, it transforms the potatoes into a buttery delight, adding extra richness to the dish without overwhelming it.
Canned corned beef: Feel free to replace it with homemade or leftover corned beef.
Red pepper flakes
Salt and pepper
To serve: Fried egg and Baked beans
How to prepare canned corned beef hash
Introduce the cubed potatoes into a saucepan and immerse them in cold water, seasoning with salt to your liking. Stir to mix thoroughly. Bring to a boil for 6-8 minutes until soft. Monitor closely. You aim for the potatoes to be just fork-tender yet firm, retaining their shape. Drain and allow to steam dry.
Place a heavy-bottomed nonstick skillet or frying pan over medium-high heat. Add butter and olive oil and heat until sizzling and the butter is melted.
Incorporate the chopped onions and sauté for around 1 minute, stirring to prevent burning.
Elevate the heat to high. Add the drained potatoes to the onions. Let them cook undisturbed for 1 minute, then stir to redistribute them in the skillet. Cook for 5-6 minutes, stirring occasionally until the potatoes develop some color. They should be slightly golden brown at this stage.
Incorporate the cubed corned beef with the potatoes. Season with salt, black pepper, and red pepper flakes, carefully stirring to combine, taking care not to break the corned beef too much. Cook for 2-3 minutes, stirring occasionally to allow the corned beef to gain some color and heat through.
Remove from heat and garnish with chopped parsley.
Present with fried eggs, baked beans, and toast if preferred. Enjoy.
Watch how to create it
How to store and reheat
Leftovers can be kept in a sealed container in the refrigerator for up to 3 days. For reheating, place in a pan over medium heat or microwave until warmed through. Freezing this dish is not recommended.
More recipes you will enjoy
Colcannon mash (Kale mashed potatoes)
Instant pot Guinness beef stew
Simple Irish bread
How to prepare Irish Coffee
Sautéed cabbage
Canned Corned Beef Hash
Corned beef hash with eggs and baked beans constitutes an ideal dinner for breakfast. Corned beef hash is an incredibly adaptable recipe that can be enjoyed at any hour of the day and is a household preferred option. It is a straightforward yet fulfilling dish that can be prepared in less than 30 minutes. It serves as an excellent choice for hectic weeknights or relaxed weekend mornings.
- 650 g Potatoes washed, peeled and cubed to uniform bite sizes
- 1 medium onion finely diced
- 2 Tablespoons Olive oil
- 1 Tablespoon unsalted butter
- 340 g Canned corned beef chopped into chunks (12oz)
- Red pepper flakes to your preference
- Salt and pepper as needed to your preference
Prevent your display from dimming
-
Add the diced potatoes to a pot and cover them with cold water seasoned with salt to taste. Mix well. Bring to a boil for 6-8 until soft. Monitor it closely. It should be just fork-tender while remaining firm, holding its shape. Drain and set aside to dry out.
-
Heat a heavy-bottomed nonstick skillet or frying pan over medium high heat. Incorporate butter and olive oil and warm until hot and butter is melted.
-
Introduce the chopped onions and sauté for about 1 minute, stirring to prevent burning.
-
Elevate the temperature to high. Incorporate the drained potatoes with the onions. Allow to simmer undisturbed for 1 minute, then stir to redistribute in the skillet. Cook for 5-6 minutes, stirring occasionally until the potatoes acquire a hint of color. At this stage, they will appear slightly golden brown.
-
Introduce cubed corned beef to the potatoes. Season with salt, black pepper, and red pepper flakes, and gently stir to mix. Take care not to crumble the corned beef excessively. Cook for 2-3 minutes, stirring occasionally to allow the corned beef to gain some color and heat through.Remove from the heat and top with chopped parsley.
-
Serve alongside fried eggs, baked beans, and toast if preferred. Enjoy!
Calories: 391kcalCarbohydrates: 31gProtein: 16gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 53mgSodium: 1046mgPotassium: 978mgFiber: 4gSugar: 2gVitamin A: 91IUVitamin C: 57mg
Calcium: 33mgIron: 3mg
Nutritional information: Please be aware that the nutrition label provided is an approximation based on an online nutrition calculator. It may differ depending on the particular ingredients and brands you select. Under no circumstances will thedinnerbite.com be liable for any loss or damage arising from your reliance on this nutritional data.
And there you go, a straightforward andtastyweeknight dish you can prepare at home in a flash. As always, if you created this recipe, I would love to hear from you! Please rate the recipe 5 stars and provide feedback in the comment section below. Tag me @thedinnerbite onInstagramandFacebookand save it to yourPinterest. Kindlysubscribeto the blog for free new recipes delivered to your inbox if you haven’t already.
Post Comment