A crispy, golden corned beef hash made extra flavorful with Four Herb Butter. Perfect for a hearty brunch or an easy St. Patrick’s Day breakfast.
WHAT DO I NEED?
2 cups cooked corned beef, chopped or shredded
3 cups diced potatoes (½-inch cubes)
3 tbsp Four Herb Butter
½ small yellow onion, finely diced
1 clove garlic, minced
Salt and freshly cracked black pepper, to taste
Optional: 2–4 eggs, for serving
Optional garnish: chopped parsley or chives
Place diced potatoes in a pot of salted water and bring to a boil. Cook for 6–8 minutes until just fork-tender. Drain well and let steam dry.
In a large skillet (preferably cast iron) over medium heat, melt 1 tbsp Four Herb Butter. Add the diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds.
Add another 1 tbsp butter to the skillet, followed by the potatoes. Spread them in an even layer and cook undisturbed for 4–5 minutes so the bottoms crisp. Stir and continue cooking until golden and crispy.
Stir in the chopped corned beef and the remaining 1 tbsp butter. Press the mixture lightly into the pan and cook for 3–5 minutes until everything is heated through and crispy around the edges.
Season with salt and black pepper to taste. Garnish with parsley or chives if desired.
