Skillet Corned Beef Hash Recipe

Corned beef: Diced and cooked, this adds a savory and salty flavor to the dish.

Yukon gold potatoes: Preferred for their creamy texture, these are diced and cooked until crispy.

Onion: Chopped and cooked until soft and translucent, adding sweetness and depth of flavor.

Butter: Used to cook the onions and potatoes, adding richness to the dish.

Olive oil: Combined with butter to cook the ingredients, providing a balanced flavor.

Salt: Used to season the dish to taste.

Black pepper: Adds a bit of heat and enhances the overall flavor.

Fresh parsley: Optional garnish that adds a fresh, herbaceous note to the finished dish.

When preparing corned beef hash, ensure the potatoes are diced uniformly to promote even cooking. To achieve a crispy texture, avoid overcrowding the skillet, which allows the potatoes to brown properly. For an extra layer of flavor, consider deglazing the pan with a splash of broth or beer after adding the corned beef.

• cooked corned beef - Substitute with cooked roast beef: Roast beef provides a similar texture and savory flavor, making it a good alternative to corned beef.

• cooked corned beef - Substitute with cooked ham: Ham offers a slightly sweeter taste but still complements the other ingredients well.

• yukon gold potatoes - Substitute with russet potatoes: Russet potatoes are starchy and will hold up well when diced and cooked in a skillet.

• yukon gold potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and a touch of sweetness to the dish.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• onion - Substitute with leeks: Leeks offer a subtle onion-like flavor and can add a unique twist to the dish.

• butter - Substitute with ghee: Ghee has a higher smoke point and a rich, nutty flavor that works well in skillet dishes.

• butter - Substitute with coconut oil: Coconut oil adds a slight coconut flavor and is a good dairy-free alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and has a neutral taste, perfect for cooking at high temperatures.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the dish.

• salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different flavor profile compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the dish's appearance.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice to the dish.

• fresh parsley - Substitute with cilantro: Cilantro offers a fresh and slightly citrusy flavor, adding a different dimension to the dish.

• fresh parsley - Substitute with chives: Chives provide a mild onion-like flavor and a pop of green color for garnish.

• Allow the skillet corned beef hash to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled hash to an airtight container. For best results, use a container that fits the amount of hash snugly to minimize air exposure.
• Store the container in the refrigerator if you plan to consume the hash within 3-4 days. The potatoes and corned beef will maintain their texture and flavor during this period.
• For longer storage, consider freezing the hash. Place the hash in a freezer-safe container or a heavy-duty freezer bag. If using a bag, squeeze out as much air as possible before sealing.
• Label the container or bag with the date to keep track of its freshness. Frozen hash can be stored for up to 2 months.
• When ready to reheat, thaw the hash in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the potatoes and corned beef.
• Reheat the hash in a skillet over medium heat. Add a small amount of olive oil or butter to the skillet to prevent sticking and to help crisp up the hash.
• Stir occasionally to ensure even heating. The hash is ready when it is heated through and the potatoes are crispy again.
• Optionally, you can reheat the hash in the oven. Preheat the oven to 350°F (175°C), spread the hash in an even layer on a baking sheet, and bake for about 15-20 minutes, or until heated through and crispy.
• Garnish with fresh parsley before serving to add a touch of freshness and color.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Spread the leftover corned beef hash evenly in the skillet.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until heated through and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the corned beef hash in an even layer on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, removing the foil for the last 5 minutes to allow the hash to crisp up.

• Microwave Method:

  1. Place the corned beef hash in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and continue microwaving in 30-second intervals if necessary.

• Air Fryer Method:

  1. Preheat the air fryer to 375°F (190°C).
  2. Spread the corned beef hash in a single layer in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even crisping.
  4. Check for desired crispiness and heat, cooking for an additional 2-3 minutes if needed.

• Large skillet: A broad, flat-bottomed pan used for frying and sautéing ingredients evenly.

• Spatula: A tool used for flipping and stirring ingredients in the skillet.

• Cutting board: A flat surface used for chopping and dicing the corned beef, potatoes, and onions.

• Chef's knife: A sharp knife used for cutting and dicing the ingredients.

• Measuring cups: Used to measure out the precise amount of corned beef and potatoes.

• Measuring spoons: Used to measure out the butter, olive oil, salt, and pepper.

• Mixing bowl: A bowl used to hold the diced ingredients before cooking.

• Wooden spoon: A utensil used for stirring the ingredients in the skillet.

• Serving plate: A plate used to serve the finished corned beef hash.

• Chopping knife: Another knife option for chopping fresh parsley for garnish.

Prep ingredients ahead: Dice the corned beef, potatoes, and onions the night before to save time in the morning.

Use pre-cooked potatoes: Opt for pre-cooked or frozen diced potatoes to cut down on cooking time.

One-pan method: Cook everything in one skillet to minimize cleanup and streamline the process.

High heat for crispiness: Use medium-high heat to quickly achieve golden brown and crispy potatoes.

Batch cooking: Make a larger batch and store leftovers for quick reheating during the week.