Corned Beef Hash
Crispy pan-fried potatoes and corned beef - parboiling the potatoes first is what lets them cook through and crisp at the same time, instead of burning outside while staying raw in the middle.
⏱ 30 min🍽 4 servings
breakfast
Ingredients
- •2 cups cooked corned beef, diced
- •3 potatoes, diced
- •1 onion, diced
- •3 tbsp vegetable oil
- •Salt to taste
- •Pepper to taste
Steps
- 1.Parboil the diced potatoes in salted water for 5 minutes, then drain and pat dry - this lets them finish cooking through without burning on the outside.
- 2.Cook the parboiled potatoes in oil over medium-high heat in a single layer until golden and crisp, about 8-10 minutes.
- 3.Add the onion and cook for another 5 minutes.
- 4.Stir in the corned beef and cook until heated through and crisp in spots.
- 5.Season with salt and pepper before serving.