Quick Skillet Corned Beef Hash With Crispy Potatoes
This fast, one-pan corned beef hash uses a smart microwave potato shortcut for the crispiest results in just 15 minutes.
Servings: 4 servings
Calories: 301kcal
Equipment
- Cast iron pan or other heavy skillet
Ingredients
Par-cooked potatoes
- 3 medium potatoes diced (or 3 cups diced fresh or frozen and thawed)
- 2 tablespoons water
- 1 teaspoon kosher salt
Corned beef hash
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 cup onion finely diced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups corned beef chopped or shredded
Instructions
- Place diced potatoes in a microwave-safe bowl with 1 teaspoon salt and 2 tablespoons water. Cover and microwave for 5 minutes.
- Drain and dry potatoes well on a clean kitchen towel, roughing up the edges slightly.
- Heat skillet over medium heat with 1 tablespoon butter and 1 tablespoon oil. Cook onion until softened. Season with salt and pepper.
- Add corned beef and warm briefly.
- Add potatoes and remaining butter and oil. Stir gently.
- Press hash firmly into the pan and cook undisturbed for 3 to 5 minutes.
- Flip in large sections and continue flipping and cooking until crisped to your liking.
- Dry potatoes thoroughly before adding to the skillet. Press the hash firmly and be patient for proper browning.
Video
Notes
Storage and Reheating
Store leftovers refrigerated for up to 3 days. Reheat in a skillet for best texture.
Nutrition
Calories: 301kcal | Carbohydrates: 4g | Protein: 18g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 2649mg | Potassium: 413mg | Fiber: 1g | Sugar: 2g | Vitamin A: 176IU | Vitamin C: 35mg | Calcium: 21mg | Iron: 2mg
