Our Recipes, re-invented from cooking shows
Crispy Corned Beef Hash
Prep. Time:
Baking Time:
Total Time:
20 mins
35 mins
55 mins
Serves:
Serves 4
Crispy Corned Beef Hash with Maple-Roasted Beets & Horseradish Crema.
A modern twist on classic American comfort food that transforms leftover corned beef into an elegant dish. Crispy corned beef hash meets sweet maple-glazed beets and tangy horseradish crema, with quick-pickled red onions for brightness. This recipe delivers restaurant-quality results using familiar techniques and ingredients available at any American grocery store.
Chef's Notes
Why This Works: The hash format makes the corned beef more substantial and familiar to American palates, while the maple beets add sweetness that complements the salty meat. Horseradish crema provides the perfect creamy, spicy contrast.
Make-Ahead Tips: Beets can be roasted up to 2 days ahead and reheated. The crema improves in flavor after a few hours in the fridge.
Technique Key: Don't stir the hash too frequently - let it develop a golden crust for maximum flavor and texture.
Substitutions: Can't find fresh horseradish? Use 1 tablespoon horseradish sauce plus 1 extra tablespoon sour cream. Greek yogurt works in place of sour cream for a lighter option.
Serving Suggestion: Perfect for brunch with a fried egg on top, or as an elegant dinner with a simple green salad.
Ingredients
QUICK-PICKLED RED ONIONS
1 medium red onion, thinly sliced
1/2 cup apple cider vinegar
1/4 cup warm water
2 tablespoons sugar
1 teaspoon kosher salt
MAPLE-ROASTED BEETS
4 medium red beets (about 2 lbs), peeled and cut into 1-inch chunks
2 tablespoons olive oil
2 tablespoons pure maple syrup
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup toasted pecans, roughly chopped
HORSERADISH CREMA
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
2 tablespoons fresh dill, chopped
CRISPY CORNED BEEF HASH
1 1/2 lbs cooked corned beef, diced into 1/2-inch cubes
2 medium Yukon Gold potatoes, diced into 1/2-inch cubes
1 large yellow onion, diced
2 tablespoons vegetable oil
2 tablespoons butter
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
GARNISH:
Fresh dill sprigs
Flaky sea salt
Cracked black pepper
Instructions
QUICK PICKED RED ONIONS
Place sliced red onion in a medium bowl.
Whisk together vinegar, warm water, sugar, and salt until dissolved.
Pour over onions and let sit for 15 minutes while preparing other components.
MAPLE-ROASTED BEETS
Preheat oven to 425°F.
Toss diced beets with olive oil, maple syrup, balsamic vinegar, salt, and pepper.
Spread on a large baking sheet and roast for 25-30 minutes until tender and caramelized.
Remove from oven and toss with toasted pecans. Keep warm.
HORSERADISH CREMA
In a small bowl, whisk together sour cream, horseradish, lemon juice, garlic powder, and salt.
Fold in fresh dill. Taste and adjust seasoning. Refrigerate until serving.
CRISPY CORNED BEEF HASH
Heat 1 tablespoon oil in a large cast-iron or heavy skillet over medium-high heat.
Add diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden and crispy.
Push potatoes to one side of pan. Add remaining oil and diced onion.
Cook onion for 3-4 minutes until softened, then mix with potatoes.
Add corned beef, smoked paprika, and garlic powder. Cook for 5-6 minutes, stirring occasionally, until corned beef is crispy.
Add butter and let it foam. Season with salt, pepper, and fresh parsley.
TO SERVE:
Divide maple-roasted beets among 4 plates.
Top with generous portions of crispy corned beef hash.
Add dollops of horseradish crema around the plate.
Drain pickled red onions and scatter over the dish.
Garnish with fresh dill sprigs, flaky sea salt, and cracked black pepper.
