Quick Corned Beef Hash for Breakfast

corned beef

🥗Healthier: lean turkey

💰Cheaper: canned corned beef

Canned corned beef is more affordable and easier to find.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Frozen hash browns save time and cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu offers a plant-based alternative.

Cut the cooked corned beef brisket into slices.

Cube the slices of corned beef into smaller pieces.

Peel the potatoes.

Use a french fry cutter to cut the potatoes into cubes.

Soak the cubed potatoes in cold water to remove starch, changing the water until it is clear.

Boil the cubed potatoes until they are toothpick tender, about a few minutes.

Melt 4 tablespoons of butter in a heavy cast iron skillet over medium heat.

Add the cubed potatoes to the skillet and let them cook until soft.

Add a small onion to the skillet and cook until softened and fragrant, stirring occasionally.

Strain the potatoes and rinse them with cold water to stop the cooking process.

Add the cubed corned beef to the skillet with the potatoes and onions, mixing well to combine.

Cook everything together until heated through and flavors meld, adjusting the heat as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens