Corned Beef Hash
Servings: 2 servings
Calories: 529cal
Equipment
Ingredients
- 2 cups white potatoes cubed, about 3 small-medium potatoes
- 1 Tbsp extra virgin olive oil or regular olive oil
- ½ tsp dried thyme
- ½ tsp black pepper
- 2 Tbsp salted butter
- 1 cup onion chopped, 1 medium onion
- ⅓ lb corned beef 2 1/2 cups cubed or chopped
- 1 Tbsp fresh parsley chopped for garnish
Instructions
- Pre-heat oven to 400F.
- In a medium bowl add your potatoes, oil, dried thyme and pepper and mix well until evenly coated.
- Lay potatoes on a small, greased baking sheet and bake for 20 minutes. They should not be burnt, just browned.
- In a cast iron skillet over medium-high heat, melt the salted butter and cook onions for 2-3 minutes.
- Add the corned beef into the skillet and cook for another 4-5 minutes. Then add in the oven roasted potatoes and cook for about 2-3 minutes, mixing everything together.
- Serve on a plate and enjoy!
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. It is best to reheat it in the skillet or a pan.
- You can typically find corned beef at the deli counter of your grocery store. In this recipe, we're using fresh corned beef, however, leftover corned beef works just as well.
Nutrition
Serving: 1serving | Calories: 529cal | Carbohydrates: 50g | Protein: 17g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1039mg | Potassium: 1361mg | Fiber: 7g | Sugar: 5g | Vitamin A: 537IU | Vitamin C: 76mg | Calcium: 65mg | Iron: 4mg
