Skillet Corned Beef Hash Recipe

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

Potatoes: Boiled or steamed and diced, they provide a hearty base and crispy texture.

Onion: Chopped and cooked until softened, it adds sweetness and depth of flavor.

Vegetable oil: Used for cooking the onions and potatoes, it helps to brown and crisp them up.

Butter: Adds richness and flavor to the dish.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the flavor profile.

To achieve a perfectly crispy corned beef hash, make sure to spread the mixture evenly in the skillet and avoid stirring too frequently. Allow the potatoes and corned beef to develop a golden-brown crust by letting them sit undisturbed for a few minutes before flipping or stirring. This will enhance the texture and flavor of the dish.

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

• cooked corned beef - Substitute with cooked ham: Ham offers a slightly different flavor but still provides the meaty component needed for the dish.

• boiled or steamed potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and a touch of sweetness, while maintaining a similar texture.

• boiled or steamed potatoes - Substitute with cauliflower: Cauliflower can be diced and cooked to mimic the texture of potatoes, offering a lower-carb option.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor, making them a good alternative.

• onion - Substitute with leeks: Leeks offer a more subtle onion flavor and can add a different texture to the dish.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and adds a distinct flavor to the dish.

• vegetable oil - Substitute with coconut oil: Coconut oil can be used for its unique flavor and similar cooking properties.

• butter - Substitute with margarine: Margarine can be used as a direct replacement for butter in cooking.

• butter - Substitute with ghee: Ghee provides a rich, nutty flavor and has a higher smoke point, making it suitable for frying.

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

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick, offering a different flavor profile while still providing heat.

• Allow the corned beef hash to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled hash into an airtight container. If you plan to freeze it, use a freezer-safe container or a heavy-duty freezer bag.
• Label the container with the date to keep track of its freshness.
• Store in the refrigerator for up to 3-4 days. For longer storage, place it in the freezer where it can last up to 2-3 months.
• When ready to reheat, thaw the frozen hash in the refrigerator overnight.
• Reheat in a skillet over medium heat, adding a bit of vegetable oil or butter to prevent sticking. Stir occasionally to ensure even heating.
• For a crispy texture, spread the hash evenly in the skillet and avoid stirring too frequently.
• If reheating in the microwave, use a microwave-safe dish and cover it with a microwave-safe lid or wrap. Heat in short intervals, stirring in between, until thoroughly heated.
• Add a splash of water or broth if the hash seems dry during reheating, to restore some moisture.
• Serve hot and enjoy your skillet corned beef hash just as delicious as the first time!

• Preheat your oven to 350°F (175°C). Spread the corned beef hash evenly in an oven-safe dish. Cover with foil and bake for about 15-20 minutes, or until heated through. For a crispy top, remove the foil for the last 5 minutes.
• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil or butter. Spread the corned beef hash in an even layer and cook, stirring occasionally, until heated through and crispy.
• Place the corned beef hash in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on high for 2-3 minutes, stirring halfway through, until heated through.
• For a quick and easy method, use an air fryer. Preheat the air fryer to 350°F (175°C). Spread the corned beef hash in an even layer in the basket. Cook for 5-7 minutes, shaking the basket halfway through, until heated through and crispy.

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

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

• Cutting board: A durable surface for chopping the onion, corned beef, and potatoes.

• Chef's knife: A sharp knife for dicing the corned beef, potatoes, and chopping the onion.

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

• Wooden spoon: Useful for stirring the ingredients as they cook.

• Mixing bowl: Optional, for holding diced ingredients before they go into the skillet.

• Stove: The heat source for cooking the ingredients in the skillet.

Use pre-cooked ingredients: Opt for pre-cooked corned beef and frozen diced potatoes to cut down on prep time.

Chop ahead: Chop the onions and dice the potatoes the night before to save time in the morning.

One-pan method: Use a large skillet to cook everything together, minimizing cleanup.

High heat: Cook on medium-high heat to speed up the browning process.

Batch cooking: Make a larger batch and freeze portions for quick reheating later.