Corned Beef Hash Recipe

Ingredients

• 1 ½ pounds Yukon gold potatoes* ($1.80)
• ½ yellow onion ($0.25)
• 1 ½ tsp salt, divided ($0.05)
• 1 ½ Tbsp olive oil, divided ($0.30)
• 1 ½ cups chopped cooked corned beef (about ½ lb.)** ($3.99)
• 1 Tbsp butter ($0.12)
• ½ tsp freshly cracked black pepper ($0.08)
• ½ tsp garlic powder ($0.05)
• ¼ tsp smoked paprika ($0.03)

Instructions

1. Prep
2. Wash, peel, and dice the potatoes and dice the onion. Set the onion aside for now.
3. Boil
4. Add the potatoes to a large pot. Cover with water and add 1 tsp salt. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to par-boil for 5 minutes. Drain the potatoes in a colander.
5. Cook
6. While the potatoes are boiling, heat a large skillet over medium heat. Add ½ Tbsp olive oil. Add the cooked corn beef to the skillet. Allow the corned beef to get lightly brown on all sides for 5-6 minutes. Then, remove the corned beef to a separate plate and set aside.
7. Sauté
8. To the same skillet, add 1 Tbsp olive oil and the butter. Once the butter is melted, add the diced onion and sauté for 2 minutes until softened.
9. Crisp
10. Now, add the drained potatoes and stir to combine. Allow the potatoes to cook in the skillet undisturbed on one side without stirring for 4-5 minutes. This is very important so the potatoes can get a little crispy on that side.
11. Cook
12. After 5 minutes, add ½ tsp salt, black pepper, garlic powder, and smoked paprika. Give the potatoes a stir and continue cooking for 5-7 minutes.
13. Serve
14. Now add back in the corned beef. Stir and allow the hash to continue cooking for 2-3 more minutes until the corned beef is warmed through. Serve hot and top with sliced green onions or parsley (optional). Enjoy!