Skillet Corned Beef Hash Recipe

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

Potatoes: Diced and cooked, they provide a crispy texture and hearty base.

Onion: Finely chopped, it adds sweetness and depth of flavor.

Butter: Used for cooking, it adds richness to the dish.

Olive oil: Combined with butter for cooking, it helps to crisp up the potatoes.

Salt: Enhances the overall flavor of the dish.

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

To achieve perfectly crispy potatoes in your skillet corned beef hash, make sure to spread them out in an even layer in the skillet. Avoid stirring too frequently, allowing the potatoes to develop a golden-brown crust. Use a spatula to gently flip sections of the hash to ensure even browning.

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

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

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a touch of sweetness and a different texture, while still providing the starchy base.

• potatoes - Substitute with cauliflower: Cauliflower can be used for a lower-carb option and still provides a similar texture when cooked.

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

• onion - Substitute with leeks: Leeks provide a more delicate and subtle onion flavor, making them a good alternative.

• butter - Substitute with ghee: Ghee has a higher smoke point and a richer, nuttier flavor, making it a great substitute for butter.

• butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a slight coconut flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative to olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil with a high smoke point, suitable for cooking.

• Allow the corned beef hash to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled corned beef hash into an airtight container. This helps maintain its freshness and prevents any unwanted odors from seeping in.
• Label the container with the date of preparation. This is crucial for keeping track of how long the corned beef hash has been stored.
• Store the container in the refrigerator if you plan to consume the corned beef hash within 3-4 days. This keeps the ingredients fresh and safe to eat.
• For longer storage, place the airtight container in the freezer. The corned beef hash can be frozen for up to 2 months without losing its flavor and texture.
• When ready to reheat, thaw the corned beef hash in the refrigerator overnight if frozen. This ensures even reheating and prevents any parts from remaining cold.
• Reheat the corned beef hash in a skillet over medium heat. Add a bit of olive oil or butter to the skillet to prevent sticking and to enhance the flavor.
• Stir occasionally while reheating to ensure that the corned beef hash is heated evenly. This helps maintain the crispy texture of the potatoes and the savory taste of the corned beef.
• Season with additional salt and pepper if needed, as flavors can sometimes mellow during storage. This brings back the dish's original zest.
• Serve hot and enjoy the reheated corned beef hash as if it were freshly made.

• Preheat your oven to 350°F (175°C). Spread the corned beef hash evenly in an oven-safe dish. Cover with aluminum foil to retain moisture and bake for about 15-20 minutes, or until heated through.

• Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Spread the corned beef hash in an even layer and cook, stirring occasionally, until it’s heated through and the potatoes are crispy.

• Use a microwave-safe dish and cover the corned beef hash with a microwave-safe lid or plastic wrap. Microwave on high for 2-3 minutes, stirring halfway through, until it’s thoroughly heated.

• For a quick and easy method, place the corned beef hash in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until heated through. This method helps retain moisture and prevents the hash from drying out.

• If you have an air fryer, preheat it to 350°F (175°C). Spread the corned beef hash in an even layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through, until it’s hot and crispy.

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

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

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

• Chef's knife: A versatile knife used for finely chopping the onions and dicing the corned beef and potatoes.

• Measuring cups: Tools used to measure the exact quantities of corned beef and potatoes.

• Measuring spoons: Tools used to measure the exact amount of butter and olive oil.

• Mixing bowl: A bowl used to hold the diced and cooked potatoes before adding them to the skillet.

• Wooden spoon: A sturdy spoon used for stirring the ingredients in the skillet without scratching the surface.

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

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

Chop in advance: Dice the onions and potatoes the night before and store them in the fridge.

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

High heat for crispiness: Cook on medium-high heat to get the potatoes crispy faster.

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