One-Skillet Corned Beef Hash

I’ve made corned hash many times over the years, but always with leftover corned beef. This was my first time using canned corned beef, and I just didn’t care for it, particularly its texture. I always put the vinegar on the table, and each person can season to taste, so I didn’t add it while the hash was cooking. I did add some chopped parsley and topped with a fried egg. This tasted OK, but cooked up mushy. I’ll be sticking with leftover corned beef in the future, no more canned corned beef for me.

Over the years I have made corned beef hash many times. This recipe closely follows my method, including no additional salt as the canned corned beef has plenty of salt and needs no additional in this hash recipe.The recipe is very to follow. Any kitchen novice can prepare this with ease.Now…while the recipe is like my won, it has a unique addition! Cider vengar?? I debated on adding it…and I did. I will say it added the extra taste that it needs! I would never of thought to use cider vinegar in hash! Also, I diced my potatoes into about 1/2” cubes.Very good recipe! Don’t make changes it is perfect as it is written!

I used red potatoes so that I didn't have to peel them. This turns out great as written and is super simple. I attempted to add a fried egg to the top for color but I broke the yolk so scrambled it was. Cut back on the vinegar if you are sensitive to it. Personally I like the amount the recipe called for. 5 stars!

Very tasty. I used leftover corned beef instead of the canned kind. Really easy. I didn't measure the pepper or the vinegar, came out perfect. Served with fried eggs and toast. Yummy!