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!