Patties Made From Canned Corned Beef Hash Crispy

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Plough your leftovers into a dreamy, comforting breakfast or brunch with this crispy corned beefiness hash recipe that'southward finished in the oven.

Why we beloved this recipe

Crispy corned beef hash topped with a fried egg has that pleasingly retro vibe that we all but crave sometimes. Whether yous're starting with St. Paddy's leftovers or simply tin can't resist making it from scratch, this recipe is like shooting fish in a barrel and satisfying.

Our version:

• Leans into the savory flavors without overcomplicating things
• Ensures crispiness with 3 like shooting fish in a barrel tips
• Can be made past itself or "toad in the hole" style with baked eggs

What yous'll need

Here's a glance at the ingredients you lot'll demand to make this recipe.

• I like to use Yukon Gold potatoes for their splendid ratio of creaminess to starchiness, but experience gratuitous to substitute a starchy variety like Russets or Idahos if that'south what y'all've got. Yous tin also make this hash from the leftovers of a boiled dinner, including here whatever starchy vegetables you used at that place.
• Apply a medium yellow onion or, as I've done in the photos, two medium shallots.
• Skilful old green bell pepper bulks up the hash with colorful, gently flavorful nutrition. For a slightly spicy twist, substitute a poblano pepper.
• Hash is usually made from cooked corned beef leftovers, but if you experience like starting from scratch, you tin can use a good-quality corned beefiness from the deli.
• Not pictured (whoops!): Safflower oil and butter. Safflower oil is my high-smoke-betoken, neutral-tasting vegetable oil of choice. Yous tin substitute some other oil that has like properties, such as canola, sunflower, peanut, corn, or vegetable oil blend. The butter, dotted on before baking, adds tons of bully flavour. I employ a cultured, salted, grass fed version. This sounds fancy but doesn't have to exist. Kerrygold, for example, is sold at many supermarkets. If yous need to avoid butter for any reason, y'all can omit it.
• A generous sprinkle of sliced scallion brightens up the color and flavor afterward cooking.

How to make information technology

Here's an overview of what yous'll do to brand a neat batch of this crispy corned beef hash recipe. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

1. First you lot'll boil the potatoes in well-salted water until just tender. Then yous'll dry out them well co-ordinate to ane of the methods beneath.
2. Cook the onion and light-green pepper in a cast-atomic number 26 skillet until tender and lightly browned.
3. Add together the cooked corned beef and potatoes and stir well. Press into an fifty-fifty layer in the pan. Dot with the butter.
4. Place in the center of a 450°F oven and bake for 20 minutes. That'south it!

How to dry the potatoes

Pre-cooking the potatoes creates a layer of gelatinized starch on the exterior that helps them well-baked up when you lot fry them. Drying out that layer before frying makes things even improve. You've got a couple of piece of cake options.

• If you lot've got an extra 30 minutes, spread the cooked potatoes on a blistering sheet lined with a few layers of paper towels. Gently only thoroughly pat them dry. Place the blistering sail, uncovered, in the fridge for thirty minutes (up to overnight).
• If yous're short on time, skip the refrigerator and only pat them dry after draining.
• Starting with leftovers? Withal go ahead and dry them with one of the methods above.

How to serve it

Corned beef hash is great topped with poached, fried, or baked eggs. You lot can cook them separately or follow this method: Before transferring to the oven, apply the dorsum of a spoon to create divots in the hash. Crack an egg into each i, and bake every bit directed.

Feeling fancy? Top the whole situation with our super-pop, couldn't-be-easier immersion blender hollandaise.

Expert tips and FAQs

Can I employ this recipe to make sweet potato corned beef hash?

You can. Merely substitute sweet potatoes for some or all of the Yukon Golds and go on with the recipe equally directed.

Can I substitute other root vegetables?

Definitely. For a more elevated accept on corned beefiness hash, employ a mix of root vegetables. Recall turnips, parsnips, carrots, celeriac, and/or Jerusalem artichokes. You lot tin can include small amounts of these along with potatoes, or substitute entirely.

Can I make this recipe in advance? What nearly leftovers?

Hash is at its all-time straight out of the oven. You lot tin can exercise all the prep, including the stovetop cooking, in advance — but don't pop it into the oven until soon before serving.

Leftovers will go along well in an airtight container in the fridge for a week. Reheat in the microwave or reheat and recrisp in a skillet.

More than favorite corned beef recipes

• Broiled corned beef
• Reuben sandwich

Prep Time 15 minutes

Cook Time 30 minutes

Additional Fourth dimension 30 minutes

Total Fourth dimension one 60 minutes 15 minutes

Ingredients

• 1 ½ pounds Yukon gold potatoes
• ane tablespoon plus ½ teaspoon fine sea salt, divided
• two tablespoons safflower oil
• 1 medium onion (165 grams), diced small
• 1 medium green bong pepper (165 grams), diced small
• ½ pound cooked corned beef, diced pocket-sized (near ii cups chopped)
• ¼ teaspoon freshly ground black pepper
• two tablespoons butter, diced
• ¼ cup sliced scallions

Instructions

1. Peel the potatoes and cut into ½-inch die. (Maybe look at a ruler for reference — this is smaller than you lot may think.)
2. Identify potatoes and the tablespoon of salt into a medium pot and encompass by at least an inch with cold h2o.
3. Bring to a eddy, then simmer until just barely tender. Drain well.
4. Dry the potatoes well. If you've got xxx minutes, spread the cooked potatoes on a baking sheet lined with a few layers of newspaper towels. Gently but thoroughly pat them dry out. Place the baking canvas, uncovered, in the fridge for xxx minutes (upwards to overnight). If you're brusk on fourth dimension, skip the fridge and just do a good job patting them dry out later draining.
5. Preheat oven to 450°F with a rack in the center.
6. In a 12-inch cast fe skillet, warm the oil over medium-high estrus on the stovetop.
7. Add together onion, green pepper, and remaining ½ teaspoon salt. Cook, stirring from time to fourth dimension, until tender, near 5 minutes.
8. Add corned beef, potatoes, and pepper. Stir well and then press into a uniform layer in the pan. Cook undisturbed for a minute or ii to give the browning a kickstart on the underside.
9. Dot the top of the hash with the diced butter.
10. Transfer to oven and bake for 20 minutes. (See note 8.)
11. Sprinkle with the scallions and serve.

Notes

1. Small-scale dice ways about ¼ inch.
2. I similar to use Yukon Aureate potatoes for their fantabulous ratio of creaminess to starchiness, only feel free to substitute a starchy variety like Russets or Idahos if that's what you've got. Y'all can as well make this hash from the leftovers of a boiled dinner, including here any starchy vegetables you used in that location.
3. For a slightly spicy twist, substitute a poblano pepper.
4. If you don't have leftover corned beef, you can use a skillful-quality corned beef from the deli.
5. You tin can substitute sweet potatoes for some or all of the Yukon Golds and go along with the recipe as directed. Or use a mix of root vegetables. Recall turnips, parsnips, carrots, celeriac, and/or Jerusalem artichokes. Yous can include small-scale amounts of these along with potatoes, or substitute entirely.
6. Hash is at its best direct out of the oven. You can practice all the prep, including the stovetop cooking, in advance — but don't pop it into the oven until shortly before serving.
7. Leftovers will keep well in an airtight container in the fridge for a calendar week. Reheat in the microwave or reheat and recrisp in a skillet.
8. 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, apply the dorsum of a spoon to create divots in the hash. Crack an egg into each one, and bake equally directed.
9. Feeling fancy? Elevation the whole situation with our super-popular, couldn't-exist-easier immersion blender hollandaise.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 432 Full Fat: 24g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fatty: 13g Cholesterol: 71mg Sodium: 881mg Carbohydrates: 41g Cobweb: 5g Sugar: 4g Protein: 15g

Welcome! I'm Carolyn Gratzer Cope, and Umami Girl is your guide to a life well-lived. UG is a lifestyle site for curious, thoughtful people who seek to make every twenty-four hours a little special and have a great fourth dimension doing it. We're brimming with real talk nigh the things that matter virtually — family unit, nutrient, home, and adventure — and I hope you lot'll love excavation in. Read More…

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