Corned Beef Hash
- 4 tablespoons (1/2 stick) unsalted butter
- 2 pounds Yukon Gold potatoes, peeled and cut into a 1/2-inch dice (about 4 cups)
- 1/2 pound fully cooked corned beef (about 1 pound raw, simmered for 3 hours until fork-tender), shredded into 1/2-inch pieces
- 1 large onion, cut into medium dice (about 1 1/2 cups)
- 1 poblano chile, cut into medium dice (about 1/2 cup)
- 2 tablespoons ketchup or chili sauce (for spicier hash)
- 1 teaspoon hot sauce (such as Frank’s)
- Kosher salt
- Freshly ground black pepper
- 4 large eggs
- This recipe is gluten-free
- Produce
- Onion, cut into medium dice (about 1 1/2 cups), large (1)
- Poblano chile, cut into medium dice (about 1/2 cup) (1)
- Yukon gold potatoes (2 pounds)
- Meat
- Corned beef, fully cooked (1/2 pound)
- Condiments
- Hot sauce (1 teaspoon)
- Ketchup or chili sauce (2 tablespoons)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Dairy
- Butter, unsalted (4 tablespoons)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 6, 2011 (1 year ago).
74 people saved this recipe.
