A breakfast skillet with American- Irish roots, this hearty corned beef hash recipe will quickly become a household favorite! Try serving with a fried egg on top or eat on its own with other breakfast staples.
2cupswhite potatoescubed, about 3 small-medium potatoes
1Tbspextra virgin olive oilor regular olive oil
1/2tspdried thyme
1/2tspblack pepper
2Tbspsalted butter
1cuponionchopped, 1 medium onion
1/3lbcorned beef2 1/2 cups cubed or chopped
1Tbspfresh parsleychopped 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.