Crispy Corned Beef Hash Recipe in the Oven
Turn your leftovers into a dreamy, comforting breakfast or brunch with this crispy corned beef hash recipe. Cooking the hash in a cast iron skillet and
Servings: 4
Calories: 432kcal
Ingredients
- 1 ½ pounds Yukon gold potatoes
- 1 tablespoon plus ½ teaspoon fine sea salt divided
- 2 tablespoons safflower oil
- 1 medium onion 165 grams, diced small
- 1 medium green bell pepper 165 grams, diced small
- ½ pound cooked corned beef diced small (about 2 cups chopped)
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons butter diced
- ¼ cup sliced scallions
Instructions
- Peel the potatoes and cut into ½-inch dice. (Maybe look at a ruler for reference — this is smaller than you may think.)
- Place potatoes and the tablespoon of salt into a medium pot and cover by at least an inch with cold water.
- Bring to a boil, then simmer until just barely tender. Drain well.
- Dry the potatoes well. If you've got 30 minutes, spread the cooked potatoes on a baking sheet lined with a few layers of paper towels. Gently but thoroughly pat them dry. Place the baking sheet, uncovered, in the fridge for 30 minutes (up to overnight). If you're short on time, skip the fridge and just do a good job patting them dry after draining.
- Preheat oven to 450°F with a rack in the center.
- In a 12-inch cast iron skillet, warm the oil over medium-high heat on the stovetop.
- Add onion, green pepper, and remaining ½ teaspoon salt. Cook, stirring from time to time, until tender, about five minutes.
- Add corned beef, potatoes, and pepper. Stir well and then press into a uniform layer in the pan. Cook undisturbed for a minute or two to give the browning a kickstart on the underside.
- Dot the top of the hash with the diced butter.
- Transfer to oven and bake for 20 minutes. (See note 8.)
- Sprinkle with the scallions and serve.
Notes
- Small dice means about ¼ inch.
- I like to use Yukon Gold potatoes for their excellent ratio of creaminess to starchiness, but feel free to substitute a starchy variety like Russets or Idahos if that's what you've got. You can also make this hash from the leftovers of a boiled dinner, including here whatever starchy vegetables you used there.
- For a slightly spicy twist, substitute a poblano pepper.
- If you don’t have leftover corned beef, you can use a good-quality corned beef from the deli.
- You can substitute sweet potatoes for some or all of the Yukon Golds and proceed with the recipe as directed. Or use a mix of root vegetables. Think turnips, parsnips, carrots, celeriac, and/or Jerusalem artichokes. You can include small amounts of these along with potatoes, or substitute entirely.
- Hash is at its best straight out of the oven. You can do all the prep, including the stovetop cooking, in advance — but don't pop it into the oven until shortly before serving.
- Leftovers will keep well in an airtight container in the fridge for a week. Reheat in the microwave or reheat and recrisp in a skillet.
- Corned beef hash is great topped with poached, fried, or baked eggs. You can cook them separately or follow this method: Before transferring to the oven, use the back of a spoon to create divots in the hash. Crack an egg into each one, and bake as directed.
- Feeling fancy? Top the whole situation with our super-popular, couldn't-be-easier immersion blender hollandaise.
Nutrition
Serving: 1 | Calories: 432kcal | Carbohydrates: 41g | Protein: 15g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Cholesterol: 71mg | Sodium: 881mg | Fiber: 5g | Sugar: 4g