Savory Corned Beef Hash is colorful, delicious, and makes a great meal Anywhere you happen to be. Featuring fresh potato, meaty corned beef, sweet red pepper, tasty scallions and Italian parsley, this hearty breakfast is simple to prepare!
What goes better on a weekend than a plate of Savory Corned Beef Hash topped off with a soft and runny egg, the yellow yolk running through the potatoes?
Canned meats are super popular in Japan and are often sold as a luxury food. Like other canned meats, Canned Corned Beef is quite popular in Japan and is quite commonly featured in unique recipes like my mother-in-law’s delicious Christmas Soup.
The trick to making good corned beef hash is to cook the potatoes through without burning them. I dice the potatoes into 1 cm cubes so they cook through quickly, and then sauté them on night heat while stirring constantly. As soon as the potatoes are hot and covered with oil from the skillet, add in the salt, pepper and paprika. The spices will blend with the potatoes and infuse them with taste before you add in the other ingredients.
‘The red pepper will add a lovely color to the hash and also a little bit of sweetness that enhances the flavor. Italian Parsley and scallions add some additional flavor and are added near the end of cooking so they hold their green color and don’t burn.
Corned Beef Hash is fantastic when topped with poached egg. If you are reluctant to poach eggs, try my simple recipe for Japanese Soft boiled Eggs (Onsen Tamago). You can prepare the eggs in advance, or even while you are cooking the hash. Top it all off with a little hot sauce if you want to kick up the heat.
Try this Savory Corned Beef Hash recipe and let me know what you think!
Savory Corned Beef Hash
Savory Corned Beef Hash is fried in a skillet at a very high temperature to cook the potatoes to perfection. You have to have all the ingredients prepped and ready to go when you start cooking and you will be constantly stirring the ingredients to be sure they don’t burn. But don’t worry- this meal cooks up quickly and comes out perfectly every time.
 PREP |  COOKING |  YIELD |
| 10 mins | 15 mins | Serves 2 |
| PREP | 10 mins |
| COOKING | 15 mins |
| YIELD | Serves 2 |
- 8 oz corned beef (canned is fine)
- 2 white potatoes
- 1/2 red bell pepper, diced finely
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 cup chopped Italian parsley
- 4 chopped scallions
- 2 TBSP cooking oil
- 2 Japanese Soft Boiled Eggs (Onsen Tamago) (optional) – not shown
Instructions:
- Wash, peel, and dice the potatoes.
- Add the oil to a large skillet and preheat to medium high. Add the potatoes, stir, and turn the heat up to high.
- Sauté the potatoes over high heat for five minutes. Then add in the salt, pepper and paprika and stir for another minute.
- Stir in the diced red pepper and sauté for another 3 minutes until potatoes are softened enough to cut with a wooden spoon.
- Stir in the corned beef. Sauté another 2 minutes until completely blended into the potatoes.
- Add in the parsley and scallions. Sauté for an other minute until the greens are complete combined with the dish.
- Remove from heat and serve.
- (Optional) Top with the Japanese Soft Boiled Egg (Onsen Tomago).
- Add hot sauce and salt and pepper to taste.
Notes:
- For those who like their corned beef hash browned, after preparing the recipe as directed, shape into patties, and fry for an additional 3-5 minutes on each side without touching them. The outside of the patties will get crispy and brown.
- Refrigerate leftovers for up to 5 days. Heat back up in the microwave or on the stove.
Nutritional Data without the Egg
