This corned beef hash recipe is so quick and easy to make and perfect for breakfast or brunch. Ready in 15 minutes! Made of canned corned beef sauteed with onion, garlic, tomatoes and fried potatoes. Serve with fried egg and bread, or fried rice.
The word “hash” is the French word “hacher” which means to chop and translates to “chopped and fried potatoes”.
Corned Beef Hash Ingredients
Corned beef – I used less fat Palm canned corned beef.
Cooking oil– canola oil, vegetable oil or butter
Potato– russet or Yukon gold potato, diced.
Onion- white, yellow, or red onion.
Garlic- minced or finely chopped Tomato– Roma tomato, diced.
Fish sauce– it adds umami flavor to the dish. Substitute soy sauce or salt to taste
Bouillon cube– or substitute knorr seasoning for a tastier result.
Ground black pepper or red pepper flakes to spice it up.
Parsley– for garnish
How to make Corned Beef Hash
Drizzle and heat one tablespoon of canola oil in the preheated cast iron pan or non-stick pan or skillet. Add and fry the diced potatoes until lightly browned and tender. Transfer to a plate and set aside.
In the same cast iron pan or skillet, add one tablespoon of canola oil. Saute onion and garlic until fragrant.
Add the diced tomatoes and canned corned beef. Add the seasoning and spices to taste.
Simmer until the liquid from the tomatoes is reduced then add the fried potatoes. Pan-fry the corned beef hash for a few minutes.
What to serve with corned beef hash?
Serve with fried eggs or poached eggs, pancakes or french toast, sliced white bread, pandesal, or rice.
More Recipe Ideas for Breakfast or Brunch.
Corned Beef Hash
Watch How to Make It
Ingredients
- 326 g corned beef canned corned beef
- 2 tbsp canola oil divided
- 1 potato diced
- 1 small onion chopped
- 1 to 2 cloves garlic minced
- 1 tomato chopped
- ½ tsp fish sauce substitute soy sauce to taste
- ¼ bouillon cube, grated or seasoning, optional
- ¼ tsp ground black pepper or to taste
- parsley for garnish
Instructions
- Drizzle and heat one tablespoon of canola oil in the preheated cast iron pan or skillet. Add and fry the diced potatoes until lightly browned and tender. Transfer on a plate and set aside.
- In the same cast iron pan or skillet, add one tablespoon of canola oil. Saute onion and garlic until fragrant.
- Add the diced tomatoes and canned corned beef. Add the seasoning and spices to taste.
- Simmer until liquid from tomatoes is reduced then add the fried potatoes. Pan-fry the corned beef hash for a few minutes.
- Serve with fried eggs or poached eggs, pancakes or french toast, sliced bread or rice.
