Skillet Corned Beef Hash Recipe

Corned beef: Diced and cooked, this is the star of the dish, providing a rich, savory flavor.

Potatoes: Diced and cooked, they add a hearty texture and soak up the flavors.

Onion: Chopped, it adds a sweet and slightly sharp taste.

Bell pepper: Chopped, it brings a fresh, slightly sweet flavor and vibrant color.

Butter: Used for cooking, it adds richness and helps to brown the ingredients.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the flavor.

To achieve a perfectly crispy corned beef hash, make sure to spread the mixture evenly in the skillet and avoid stirring too frequently. Allow the potatoes and corned beef to develop a golden-brown crust by letting them sit undisturbed for a few minutes before flipping or stirring. This technique ensures a delightful texture contrast between the crispy exterior and the tender interior.

• diced cooked corned beef - Substitute with diced cooked pastrami: Pastrami has a similar texture and flavor profile, making it a good alternative for corned beef.

• diced cooked corned beef - Substitute with diced cooked roast beef: Roast beef can provide a similar meaty texture, though the flavor will be less salty and spiced.

• diced cooked potatoes - Substitute with diced cooked sweet potatoes: Sweet potatoes add a slightly sweet flavor and a similar texture to the dish.

• diced cooked potatoes - Substitute with diced cooked turnips: Turnips offer a slightly peppery taste and can mimic the texture of potatoes.

• chopped onion - Substitute with chopped shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• chopped onion - Substitute with chopped leeks: Leeks offer a more delicate and subtle onion flavor.

• chopped bell pepper - Substitute with chopped poblano pepper: Poblano peppers add a mild heat and a slightly smoky flavor.

• chopped bell pepper - Substitute with chopped zucchini: Zucchini provides a similar texture and a neutral flavor that complements the dish.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and provides a rich flavor.

• butter - Substitute with ghee: Ghee has a higher smoke point and a nutty flavor, making it a good alternative for butter.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a touch of spiciness to the dish.

• Allow the skillet corned beef hash to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled hash into an airtight container. For best results, use a container that fits the amount of hash you have to minimize air exposure.
• Label the container with the date to keep track of its freshness. The hash can be stored in the refrigerator for up to 3-4 days.
• For longer storage, consider freezing. Place the hash in a freezer-safe container or a resealable freezer bag. Flatten the bag to remove as much air as possible before sealing.
• When ready to reheat, thaw the frozen hash in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the hash in a skillet over medium heat. Add a small amount of butter or oil to the skillet to prevent sticking and enhance the crispiness.
• Stir occasionally to ensure even heating. Cook until the hash is heated through and crispy again, about 10-15 minutes.
• If you prefer, you can also reheat the hash in the oven. Preheat the oven to 350°F (175°C), spread the hash on a baking sheet, and bake for about 15-20 minutes, or until heated through and crispy.

• Preheat your oven to 350°F (175°C). Spread the corned beef hash evenly in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 15-20 minutes, or until heated through.

• Heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil. Spread the corned beef hash in an even layer. Cook, stirring occasionally, until heated through and crispy, about 10 minutes.

• Use a microwave-safe dish to spread the corned beef hash evenly. Cover with a microwave-safe lid or plastic wrap with a few holes poked for ventilation. Microwave on high for 2-3 minutes, stirring halfway through, until heated thoroughly.

• For a quick stovetop method, heat a large skillet over medium heat. Add a splash of vegetable broth or water to the skillet. Add the corned beef hash and cover with a lid. Steam for about 5-7 minutes, stirring occasionally, until heated through.

• Large skillet: A broad, flat-bottomed pan used for cooking the hash mixture evenly.

• Spatula: A tool for stirring and flipping the hash to ensure it cooks evenly and achieves a crispy texture.

• Cutting board: A surface for safely chopping the onions, bell peppers, corned beef, and potatoes.

• Chef's knife: A sharp knife for dicing the cooked corned beef and potatoes, and chopping the onions and bell peppers.

• Measuring cups: Tools for accurately measuring the diced corned beef and potatoes.

• Measuring spoons: Tools for measuring the butter, salt, and black pepper.

• Wooden spoon: An alternative to a spatula for stirring the ingredients in the skillet.

• Serving spoon: A utensil for serving the finished corned beef hash.

Use pre-cooked ingredients: Save time by using pre-cooked corned beef and pre-cooked potatoes. This reduces the overall cooking time significantly.

Chop in advance: Prepare and chop the onions and bell peppers ahead of time. Store them in the fridge until you're ready to cook.

One-pan method: Utilize a large skillet to cook everything together, minimizing cleanup and cooking time.

High heat: Cook on medium-high heat to achieve a crispy texture faster, but keep an eye on it to avoid burning.