Restaurant Style Corned Beef Hash
If you're looking for an ultra-easy Restaurant Style Corned Beef Hash recipe, then keep reading! We roast the potatoes to add extra crispy deliciousness! Then sauté everything to perfection and top it all off with sunny side up eggs.
Servings 6 servings
Ingredients
- 2 Tablespoons butter
- 3 cloves garlic, smashed + chopped
- 1 medium onion, diced
- 3 cups Guinness Braised Corned Beef, diced
- Kosher sea salt + freshly ground black pepper, to taste
- fresh Rosemary, for garnish
Potatoes
- 1 pound Idaho Russet potatoes, scrubbed + diced
- 2 Tablespoons extra virgin olive oil (EVOO)
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- 1/2 teaspoon rosemary, dried
- 1/2 teaspoon thyme, dried
- Kosher sea salt + freshly ground black pepper, to taste
Instructions
Potatoes
- Preheat the oven to 400°F/200°C and line a sheet pan with parchment paper.
- Dice the scrubbed potatoes into roughly 1/4-inch pieces and toss into a bowl. Add the EVOO, dried basil, oregano, rosemary, thyme, Kosher sea salt, and fresh cracked black pepper to taste. Toss to coat potatoes thoroughly.
- Spread the potatoes in an even layer onto the parchment lined sheet pan. Place into the preheated oven and bake for 10 minutes, flip potatoes and then bake another 10 minutes or until golden brown and crisp.
Hash
- Heat a large heavy-bottomed pan over medium-high heat, add the onion and sauté about 3 minutes until translucent, then add the garlic and sauté an additional 1 minute while stirring.
- Add the diced Guinness Braised Corned Beef and cook, stirring frequently until lightly browned about 3 minutes.
- Combine the potatoes into the corned beef and cook about 4-5 minutes until the has is browned to your liking.
- Serve with sunny side up or poached eggs (if desired), and season with Kosher sea salt and fresh cracked black pepper to taste.
Notes
- Prep time is approximate.