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Corned Beef Hash with diced yukon potatoes, corned beef, onion and fried egg

Corned Beef Hash with Gravy

Carys
Classic corned beef hash with potatoes and onions. Perfect solo or paired with gravy and sunny side up eggs! Enjoy the comfort
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American, British
Servings 6 portions
Calories 264.5 kcal

Ingredients
  

  • 3 tbsp unsalted butter 30g
  • 1 medium onion finely chopped (about 1 cup)
  • 350 g corned beef finely chopped (3-4 cups)
  • 300 g (300g up to 450g)chopped cooked potatoes preferably Yukon gold
  • Kosher salt
  • Ground Black Pepper freshly ground
  • Fresh parsley chopped

For the gravy

  • 3 tbsp pan drippings top with butter if you don't have enough
  • 3 tbsp flour
  • 500 ml beef broth or beef stock (2 cups)
  • 1 pinch salt
  • 1 pinch pepper

Instructions
 

  • Heat butter in a large skillet (preferably cast iron) over medium heat. Add the onion and cook until translucent, stirring occasionally.
  • Mix in the chopped corned beef and potatoes. Spread out evenly in the pan. Increase heat to medium-high and press down on the mixture with a spatula.
  • Allow the mixture to brown without stirring. Use a spatula to check if it's browned underneath. If so, flip sections over to brown the other side. Press down with the spatula. Add more butter if needed.
  • Remove from heat, stir in chopped parsley. Season generously with freshly ground black pepper and salt to taste.
  • Serve and enjoy with fried or poached eggs for breakfast. If you want to make the gravy save the pan drippings and follow the next instructions.

Make the gravy

  • After cooking the corned beef, pour the pan drippings into a bowl. You'll need about 3 tablespoons of drippings for the gravy. If you don't have enough drippings, you can top it up with butter to make up the difference.
  • In a saucepan, heat the 3 tablespoons of pan drippings over medium heat. Once the drippings are hot, add the 3 tablespoons of flour to the pan. Stir continuously with a whisk or wooden spoon until the flour is fully incorporated and the mixture becomes a smooth paste, known as a roux.
  • Continue to cook the roux for 1-2 minutes, stirring constantly, to cook off the raw flour taste. Be careful not to let it burn.
  • Gradually pour in the 500 ml (2 cups) of beef broth or beef stock, stirring constantly to prevent lumps from forming.
  • Add a pinch of salt and a pinch of pepper to the gravy, adjusting the seasoning to taste.
  • Bring the gravy to a simmer over medium heat, stirring frequently. Allow it to simmer for 5-10 minutes, or until it reaches your desired thickness. If the gravy is too thick, you can add more beef broth to thin it out. If it's too thin, you can let it simmer for longer to reduce and thicken.
  • Once the gravy reaches the desired consistency and flavor, remove it from the heat. Serve it hot over your corned beef hash and fried eggs.

Notes

Recipe Notes:

  1. Crispy Texture: To achieve crispy edges, avoid stirring too frequently while cooking. Let the mixture brown and caramelize before flipping.
  2. Eggs: Top the hash with fried, poached, or scrambled eggs for a classic breakfast. Add avocado, salsa, or hot sauce for extra flavor.
  3. Adjust the Gravy: If the gravy is too thick, add more beef broth or water. If too thin, simmer longer to reduce. For a smoother texture, strain through a fine mesh sieve.
  4. Leftovers: Store leftovers in airtight containers for up to 3 days in the refrigerator. Freeze for up to 3 months. Cool completely before transferring to airtight containers or freezer bags.
  5. Make-Ahead: Reheat in a skillet. Gravy can be made in advance and stored in the refrigerator for 3-4 days or frozen. Thaw overnight before reheating.
  6. Serving: Goes well with Apple Chilli Chutney, Steamed Vegetables, Steamed Rice and Coleslaw
  7. Butter: Use unsalted butter or vegetable oil.
  8. Veggies:
    • Onion: Finely chopped red or white onion.
    • Potatoes: Yukon gold or any firm, tender potatoes. Boil or roast ahead, then dice.
  9. Herbs & Spices: Use salt, ground pepper, and chopped fresh parsley.
  10. Corned Beef: Use tinned corned beef, leftover roast beef, brisket, cooked sausage, or ground turkey.
  11. Gravy:
    • Pan Drippings: Use pan drippings and butter.
    • Flour: Use plain or all-purpose flour.
    • Broth: Use beef broth or stock.
    • Other Ingredients: Add thyme, rosemary, garlic powder, onion powder, Worcestershire sauce, or hot sauce.
Keyword Corned Beef, Gravy, Hash