Skillet Corned Beef Hash Recipe

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

Potatoes: Peeled and diced, they provide a crispy texture and hearty base.

Onion: Chopped, it adds sweetness and depth of flavor.

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

Vegetable oil: Helps to cook the ingredients evenly and prevents sticking.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and balances the flavors.

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 overcrowding the pan, as this will cause the potatoes to steam rather than brown. Cook them undisturbed for a few minutes before flipping to ensure a golden, crispy exterior.

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

• cooked corned beef - Substitute with cooked ham: Ham offers a slightly different taste but still provides a salty and savory profile.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and a touch of sweetness, while still providing a similar texture.

• potatoes - Substitute with turnips: Turnips can mimic the texture of potatoes and add a slightly peppery taste.

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

• onion - Substitute with leeks: Leeks provide a more delicate and subtle onion flavor.

• butter - Substitute with ghee: Ghee has a higher smoke point and a richer, nuttier flavor.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and adds a different but complementary flavor.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

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

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness to the dish.

• Allow the skillet corned beef hash to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled hash to an airtight container. For best results, use a container that minimizes air space to keep the potatoes and corned beef fresh.
• Store the container in the refrigerator. The hash will keep well for up to 3-4 days.
• For longer storage, consider freezing the hash. Place the cooled hash in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
• When ready to reheat, thaw the hash in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the potatoes and corned beef.
• Reheat the hash in a skillet over medium heat. Add a small amount of butter or vegetable oil to the skillet to prevent sticking and to help crisp up the hash.
• Stir occasionally to ensure even heating. Cook until the hash is heated through and crispy, adding a bit more salt and pepper if needed to refresh the flavors.
• Serve hot and enjoy the deliciously crispy and savory skillet corned beef hash once again.

• For a quick and crispy reheat, use a skillet. Heat a tablespoon of vegetable oil over medium heat. Add the leftover corned beef hash and spread it out evenly. Cook for about 5-7 minutes, stirring occasionally, until it's heated through and the edges are crispy.

• If you prefer using the oven, preheat it to 375°F (190°C). Spread the corned beef hash in an even layer on a baking sheet. Cover with aluminum foil to prevent it from drying out. Bake for 15-20 minutes, removing the foil for the last 5 minutes to let it crisp up.

• For a convenient and quick method, the microwave works too. Place the corned beef hash in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Spread the corned beef hash in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through to ensure even crisping.

• For a stovetop method with a twist, reheat in a cast iron skillet with a bit of butter. Heat the skillet over medium heat, add the corned beef hash, and press it down with a spatula. Cook for 5-7 minutes, flipping halfway through, until both sides are crispy and heated through.

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

• Spatula: A tool for flipping, stirring, and mixing ingredients in the skillet.

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

• Chef's knife: A versatile knife for efficiently cutting and dicing the ingredients.

• Measuring cups: Tools for accurately measuring the quantities of corned beef and potatoes.

• Measuring spoons: Tools for measuring the butter and vegetable oil precisely.

• Peeler: A tool for removing the skin from the potatoes before dicing.

• Mixing bowl: A bowl for holding the diced ingredients before they are added to the skillet.

• Wooden spoon: A utensil for stirring the ingredients while they cook to prevent sticking and ensure even cooking.

Pre-cook the potatoes: Boil or microwave the potatoes until they are just tender. This reduces the time needed to brown them in the skillet.

Use leftover corned beef: If you have leftover corned beef, use it to save time on preparation.

Chop ingredients in advance: Dice the onions, potatoes, and corned beef ahead of time 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 quickly achieve a crispy texture on the potatoes and corned beef.