Corned Beef Hash
A hearty, satisfying skillet dish of crispy corned beef and golden potatoes, perfect for a filling breakfast or brunch. Simple to make and packed with savoury flavour.
Ingredients
-
Corned Beef⚖ 709.8 g 💧 709.8 ml 🥛 3 cup
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Potatoes⚖ 450 g 🥔 3 pcs
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Unsalted Butter⚖ 42.2 g 💧 44.4 ml 🥄 3 tbsp
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Onion⚖ 150 g 🧅 1 pcs
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Freshly Chopped Parsley⚖ 10 g ⅓ pcs
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Black Pepper⚖ 0.5 g ½ pcs
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Kosher Salt⚖ 2 g 💧 1.7 ml 🥄 ⅓ tsp
Total nutrition
2303 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 45 g of unsalted butter in a large skillet, preferably cast iron, over medium heat. Add the chopped onion and cook for a few minutes until translucent.
- Stir in the chopped potatoes and corned beef, spreading the mixture out evenly across the pan. Increase the heat to high or medium-high and press the mixture down firmly with a metal spatula.
- Do not stir — allow the mixture to brown undisturbed. A steady sizzle is a good sign. Peek underneath with the spatula, and once the bottom is nicely browned, flip sections over and press down again. If the mixture sticks too much, add a little more butter. Continue cooking in this way until both the potatoes and corned beef are well browned and crispy on both sides.
- Remove the pan from the heat, stir in a generous amount of freshly chopped parsley, season with plenty of freshly ground black pepper, and add salt to taste.
Source:
TheMealDB
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