Pioneer Woman Corned Beef Hash is made with Yukon Gold potatoes, cooked corned beef, onion, green bell pepper, and garlic. This delicious and easy breakfast recipe creates a filling dish that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients Needed:
- 3 medium Yukon Gold potatoes (about 1 lb.)
- 3 tablespoons unsalted butter, divided
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 2 cups cooked corned beef, diced
- 1 cup yellow onion, diced
- 1 cup green bell pepper, diced
- 1 clove garlic, finely chopped
- 4 sunny-side-up eggs, for serving
- Hot sauce, for serving
How To Make Corned Beef Hash:
- Microwave the Potatoes: Place the Yukon Gold potatoes on a microwave-safe plate. Prick them 2-3 times with a fork. Microwave on high, turning once, until soft enough to pierce with a fork, about 6 minutes. Let them cool, then dice.
- Crisp the Potatoes: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced potatoes in a single layer. Sprinkle with salt and pepper, and cook for about 4 minutes until golden brown on one side. Flip and cook for another 4 minutes until crispy on all sides. Transfer to a plate.
- Cook the Corned Beef and Veggies: Return the skillet to medium heat and add the remaining 1 tablespoon of butter. Add the diced corned beef, onion, and green bell pepper. Cook, stirring occasionally, for about 8 minutes until the corned beef begins to brown and the vegetables soften. Stir in the garlic and cook for another 2 minutes.
- Combine and Serve: Add the crispy potatoes back into the skillet, and stir everything together. Add more salt and pepper if needed. Reheat for a couple of minutes. Serve with sunny-side-up eggs and hot sauce.
Recipe Tips
- Microwave the potatoes for quicker cooking: Microwave the potatoes before dicing helps soften them quickly, making them ready to brown in the skillet.
- Use a large skillet for even crisping: A large skillet allows you to spread out the potatoes in a single layer, ensuring they crisp evenly.
- Don’t overcrowd the skillet: Cook the potatoes and corned beef in batches if necessary to keep them crispy.
- Add garlic last: Stir in the garlic at the end to prevent it from burning and becoming bitter.
- Customize with your favorite potatoes: While Yukon Gold potatoes are used, you can swap them for russet, red-skinned, fingerling, or sweet potatoes for a different twist.
How To Store & Reheat Leftovers
Storing in the Fridge: Store any leftover corned beef hash in an airtight container in the fridge for up to 3 days.
Reheating: Reheat the hash in a skillet over medium heat, stirring occasionally until heated through, about 5 to 7 minutes.
Nutrition Facts
- Calories: 300
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 18g
- Dietary Fiber: 3g
- Sugar: 3g
- Protein: 13g
- Cholesterol: 211mg
- Sodium: 623mg
Try More Pioneer Woman Recipes:
Pioneer Woman Corned Beef Hash
Description
Pioneer Woman Corned Beef Hash is made with Yukon Gold potatoes, cooked corned beef, onion, green bell pepper, and garlic. This delicious and easy breakfast recipe creates a filling dish that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Microwave the Potatoes: Place the Yukon Gold potatoes on a microwave-safe plate. Prick them 2-3 times with a fork. Microwave on high, turning once, until soft enough to pierce with a fork, about 6 minutes. Let them cool, then dice.
- Crisp the Potatoes: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced potatoes in a single layer. Sprinkle with salt and pepper, and cook for about 4 minutes until golden brown on one side. Flip and cook for another 4 minutes until crispy on all sides. Transfer to a plate.
- Cook the Corned Beef and Veggies: Return the skillet to medium heat and add the remaining 1 tablespoon of butter. Add the diced corned beef, onion, and green bell pepper. Cook, stirring occasionally, for about 8 minutes until the corned beef begins to brown and the vegetables soften. Stir in the garlic and cook for another 2 minutes.
- Combine and Serve: Add the crispy potatoes back into the skillet, and stir everything together. Add more salt and pepper if needed. Reheat for a couple of minutes. Serve with sunny-side-up eggs and hot sauce.
Notes
- Microwave the potatoes for quicker cooking: Microwave the potatoes before dicing helps soften them quickly, making them ready to brown in the skillet.
- Use a large skillet for even crisping: A large skillet allows you to spread out the potatoes in a single layer, ensuring they crisp evenly.
- Don’t overcrowd the skillet: Cook the potatoes and corned beef in batches if necessary to keep them crispy.
- Add garlic last: Stir in the garlic at the end to prevent it from burning and becoming bitter.
- Customize with your favorite potatoes: While Yukon Gold potatoes are used, you can swap them for russet, red-skinned, fingerling, or sweet potatoes for a different twist.
Pioneer Woman Corned Beef Hash