Ingredients
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into ¼-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
½ teaspoon ground black pepper, or to taste
¼ teaspoon dried thyme leaves
1 pinch salt, to taste
Instructions
- In a large skillet over medium heat, melt the butter with olive oil.
- Add chopped onion and cook, stirring occasionally, until lightly browned, about 8 minutes.
- Stir in the cubed potatoes and shredded carrot. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
- Mix in the cubed corned beef, parsley, black pepper, thyme, and salt.
- Continue to cook, stirring often, until the hash is browned and crisp, about 10 to 15 minutes.
- Serve hot, optionally topped with a fried or poached egg.
Notes
- Use fresh or canned corned beef depending on availability.
- Let the hash sit undisturbed for a few minutes to develop a crisp crust.
- Customize with additional vegetables or cheese as desired.
- For a less salty dish, add more potatoes or pair with neutral sides.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
