Corned Beef Hash
This Corned Beef Hash takes a few humble ingredients–potatoes, carrots, butternut squash and leftover corned beef–and transforms them into a delicious, hearty breakfast. I’ll admit that it was my dinner last night! Who doesn’t love breakfast for dinner?!
I love that it’s riffable…if you don’t have the ingredients on hand, try substituting bell peppers or sweet potatoes for some of the vegetables. As long as they are hardy vegetables, they will work!
It can also be made ahead of time. The veggies can be roasted a day ahead. The onions can be sautéed a day ahead. Then, in moments, you can throw it all together and have breakfast out in a flash!
Let’s start by roasting the vegetables. Since they cook at different times, allow yourself 25-45 minutes for the roasting. I like placing them on separate roasting pans so that I can stir them as needed and let them roast the appropriate amount of time. If they are all together on one sheet pan, some could be under or over-cooked. I had cut my veggies about the same size and they roasted up fairly similarly, taking about 30 minutes total. Stir them occasionally so that they can cook more evenly.
Sauté the onions and garlic until translucent and set aside.
Roughly dice or tear the corned beef (I used my hands to tear the corned beef as I like a more rustic look when making hash). By the way, I didn’t have leftover corned beef so I just picked some up from my local deli.
Sauté the corned beef for a few minutes until it browns and starts to caramelize. Using a cast-iron skillet is ideal for this.
Add the root vegetables into the skillet and allow them to caramelize. Once that happens, add in the onions and herbs and cook for a short bit to heat it all together.
Spoon the hash into serving dishes and top with a fried or poached egg and a side of your favorite bread (mine is challah, of course)!
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Corned Beef Hash
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour & 15 minutes
Ingredients
- 8 ounces carrots, diced
- 8 ounces russet potatoes, peeled and diced roughly
- 8 ounces butternut squash, peeled and diced roughly
- 5 tablespoons olive oil
- Sea salt
- Freshly ground black pepper
- 1 medium onion, diced
- 2 cloves garlic, thinly sliced
- 8 ounces corned beef, diced roughly
- 1 sprig thyme
- 1 teaspoon parsley, chiffonaded
- eggs, fried or poached, to serve
- toast, to serve
Instructions
Preheat oven to 375˚F. In 3 mixing bowls, keeping the vegetables separate, toss the potato, squash and carrots with 1 tablespoon of olive oil each as well as salt and pepper. Place each vegetable on its own sheet pan (or separate sections of a sheet pan) and roast in the oven until tender, but not soft, about 25 to 45 minutes stirring and rotating in the oven as necessary to cook evenly. Cool the vegetables, combine them, and set aside. Note: This step can be done a day in advance of serving.
In a medium skillet over low heat, heat 1 tablespoon olive oil and sauté the onion, garlic, and a pinch of salt until tender and translucent, about 10 minutes. Set aside. Note: This can also be done a day in advance of serving.
In a heavy bottom skillet or griddle over medium-high heat, add 1 tablespoon olive oil and sauté the corned beef until browned, about 4 min. Add the root vegetable mixture and continue to cook and caramelize. When the hash is caramelized, add the onions, garlic, and herbs, and cook for 30 seconds until hot. Season to taste with salt and a generous amount of freshly ground black pepper. Spoon onto 4 plates and serve with a fried egg and your favorite toast.
Recipe from Food52
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