This Corned Beef Hash starts with diced red potatoes that get pan-fried and seasoned until they're crisp, salty, and just a little bit spicy. Red bell pepper, cabbage, and green onion nestle in as the potatoes saute along with big chunks of tender corned beef. Fried or poached eggs on top are optional but highly encouraged, as is a sprinkle of fresh chives to finish the dish.
- 2 tbsp unsalted butter
- 1 lb red potatoes, diced
- 1/2 tsp Kosher salt, plus more to taste
- 1/2 tsp cracked black pepper, plus more to taste
- 1/2 tsp paprika
- 1 large (about 280 g) red bell pepper, diced
- 12 oz (about 4 cups) green cabbage, roughly chopped
- 80g (about 1 cup) green onion, chopped (see notes below if you prefer to use white or yellow onion)
- 1 lb pre-cooked corned beef, diced
- Optional: fried or poached eggs, as desired
- Optional: fresh chopped chives, to top
- In a large skillet over medium-high heat, melt the butter. Once hot and glistening, add the red potatoes to the pan and stir to coat in butter. Sprinkle the potatoes with Kosher salt, cracked black pepper, and paprika and continue to saute, stirring occasionally until the potatoes begin to brown.
- Add the red bell peppers and cabbage to the pan and continue to saute, stirring occasionally until the cabbage begins to wilt and tenderize.
- At this point, the potatoes should be lovely and brown, but I like to test them with a fork to ensure they are nicely tender in the center. If the potatoes are tender, you can add the green onions and corned beef to the pan. Sautee until the corned beef has warmed through to your liking. Some prefer a quick 3-4 minute saute to warm and others prefer a little caramelization on the corned beef (these are my favorite bits). Taste for salt and pepper and adjust if needed.
- Serve warm with fried or poached eggs and a sprinkle of fresh chives on top, if desired.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Using white or yellow onions: If you prefer to use diced white or yellow onions, you can sautee them in the butter first before adding the potatoes until they start to soften and brown. You may want to add another tbsp of butter to the mix before the potatoes get added as the onions will coat themselves in much of the butter.
- Serving Size: 1/4th of the dish (no eggs)
- Calories: 370
- Sugar: 6 g
- Sodium: 1363 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 19 g
- Cholesterol: 70 mg
Keywords: corned beef, red potatoes, cabbage, eggs