Potato, Kale and Corned Beef Hash
A hearty and satisfying dish, Potato, Kale and Corned Beef Hash brings together the comforting flavors of potatoes and rich corned beef, complemented perfectly by the earthy notes of kale. This recipe is not only a great way to use up leftover corned beef, but it also offers a delicious breakfast, brunch, or even dinner option that will leave you feeling full and content.
This dish combines the creaminess of potatoes, the nutritious benefits of kale, and the savory punch of corned beef. As the ingredients meld together over a hot pan, you’ll encounter a culmination of inviting aromas that set the stage for a robust meal. Whether you’re cooking for yourself or a crowd, this hash is easily customizable and incredibly forgiving, making it an excellent choice for both novice and experienced cooks alike.
Why make this recipe
Potato, Kale and Corned Beef Hash is the perfect answer to your meal planning challenges. It not only makes for a comforting dish but also comes together relatively quickly, making it an ideal choice for busy weekdays or leisurely weekends. The versatility of this recipe means it can be enjoyed in various ways: as a filling breakfast with a fried egg on top, or as a hearty lunch or dinner. Using simple, readily available ingredients, you can create a hearty, nutritious meal that warms both the soul and the stomach, proving that comfort food doesn’t have to be complicated or time-consuming.
Moreover, the inclusion of kale adds a nutritional aspect that elevates this dish beyond the traditional hash. Packed with vitamins and minerals, it provides positive health benefits, making you feel good about enjoying a hearty meal. The combination of textures—from the crispy potatoes to the tender kale and savory corned beef—creates a satisfying eating experience that is hard to beat. Whether you’re preparing this delightful hash for an everyday meal or for a more special occasion, it promises to impress anyone who sits at your dining table.
How to make Potato, Kale and Corned Beef Hash
Making Potato, Kale and Corned Beef Hash is quite straightforward. Start by preparing the potatoes, as they need to be partially cooked before adding them to the pan. Boiling them briefly ensures they are tender on the inside while allowing for a crispy exterior when fried. Meanwhile, the onions and kale are sautéed gently until softened, which enhances their flavor and enhances the overall taste of the dish. Incorporating Worcestershire sauce adds a depth of flavor that ties everything together beautifully.
Once the potatoes have cooled slightly after draining, mixing them into the pan along with the corned beef is the next step. This is where the magic truly happens; everything gets combined, allowing flavors to mingle, while the potatoes develop that coveted golden crust. Cooking the hash over low heat ensures all the ingredients heat through evenly while maintaining their distinctive textures. Finally, topping the dish with a perfectly fried egg adds a burst of richness, making this hash not just a meal but an experience that delights the senses.
Ingredients
- 500 g floury potatoes, peeled and cut into small cubes
- 2 tablespoons olive oil, plus a little more for frying the eggs
- 1/2 onion, thinly sliced
- 150 g kale, tough stems removed and leaves roughly chopped
- 1 tablespoon Worcestershire sauce
- 130 g corned beef
- 2 eggs
- Sea salt, to taste
- Freshly ground black pepper, to taste
Directions
- Add the diced potatoes to a saucepan of salted boiling water and cook for about 5 minutes, just until they start to soften without falling apart. Drain the potatoes well, then let them sit briefly so excess moisture can evaporate.
- While the potatoes cook, warm the olive oil in a frying pan over low to medium heat and soften the sliced onion for around 5 minutes. Stir in the kale and Worcestershire sauce, cover the pan, and cook for another 5 minutes until the kale has wilted down.
- Add the drained potatoes to the pan and cook uncovered for about 8 minutes, stirring occasionally so they brown evenly on all sides. Break the corned beef into the pan and mix it through the vegetables and potatoes. Season with salt and black pepper, then keep the hash over low heat until the meat is heated through. In a separate non-stick pan, heat a little extra oil and fry the eggs over medium heat for about 3 minutes, until the whites are set and the yolks remain soft. Spoon the hash onto two plates, top each portion with a fried egg, add a little extra seasoning if needed, and serve right away.
Time Breakdown
• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 2
How to serve Potato, Kale and Corned Beef Hash
Serving Potato, Kale and Corned Beef Hash can be as rustic or as refined as you wish. For a classic presentation, divide the hash between two plates, ensuring each serving includes a generous portion of potatoes, kale, and corned beef. The crowning glory of a perfectly fried egg adds a luxurious touch, giving each plate a beautiful and appetizing appearance. A sprinkle of sea salt and a dash of freshly ground black pepper enhance the overall flavor and elevate this dish from a humble hash to a delightful meal suitable for any occasion.
You may choose to pair this dish with a side of crusty bread or toasted sourdough for a complete breakfast experience. Adding fresh herbs like parsley or chives as a garnish not only adds a pop of color but freshens the overall meal. For a brunch-style offering, serve it alongside a fresh fruit salad or a light green salad to balance the heartiness of the hash.
How to store Potato, Kale and Corned Beef Hash
Storing leftover Potato, Kale and Corned Beef Hash is easy and ensures you can enjoy this delicious dish for days after its initial preparation. Allow the hash to cool completely before transferring it to an airtight container. This helps prevent moisture buildup, which can lead to sogginess. Stored properly, it can last in the refrigerator for 3-4 days.
If you want to prolong its shelf life, consider freezing the hash. Portion it into freezer-safe bags or containers, making it easy to reheat only what you need. Properly stored in the freezer, it can maintain quality for up to 2 months. When you’re ready to enjoy it again, simply reheat in a pan over medium heat from frozen, stirring occasionally until hot, or thaw it overnight in the refrigerator before reheating.
Tips to make Potato, Kale and Corned Beef Hash
To elevate your Potato, Kale and Corned Beef Hash, consider a few handy tips. First, when boiling the potatoes, ensure they are cut uniformly to promote even cooking. A well-seasoned frying pan can help achieve that perfect crispy texture, so don’t shy away from adding a bit more oil as needed during cooking. For a spicier kick, consider mixing in some diced jalapeños or a dash of hot sauce to the hash while it cooks.
Experimenting with different types of greens can also yield exciting variations of this recipe. If you’re feeling adventurous, throw in some spinach or Swiss chard in place of kale for a new spin. Additionally, feel free to adjust the seasonings to suit your taste preferences. Some fresh herbs or a sprinkle of cheese right before serving can take the dish to a gourmet level, making it even more indulgent.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 590 kcal
• Protein: 35 g
• Carbohydrates: 47 g
• Fat: 28 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 820 mg
FAQs
Q: Can I use other types of meat instead of corned beef?
A: Yes, feel free to replace corned beef with leftover roast beef, ham, or even turkey for a different flavor profile.
Q: Is this dish suitable for meal prep?
A: Absolutely! Potato, Kale and Corned Beef Hash stores well in the refrigerator or freezer and can be reheated for easy meals throughout the week.
Q: Can I make this recipe vegetarian?
A: You can make a vegetarian version by omitting the corned beef and using additional vegetables or plant-based proteins, such as chickpeas or tofu, for added texture and substance.
Potato, Kale and Corned Beef Hash
Ingredients
Main Ingredients
- 500 g floury potatoes, peeled and cut into small cubes
- 2 tablespoons olive oil, plus a little more for frying the eggs
- 1/2 onion thinly sliced
- 150 g kale, tough stems removed and leaves roughly chopped
- 1 tablespoon Worcestershire sauce
- 130 g corned beef
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
Preparation
- Add the diced potatoes to a saucepan of salted boiling water and cook for about 5 minutes, just until they start to soften without falling apart. Drain the potatoes well, then let them sit briefly so excess moisture can evaporate.
- While the potatoes cook, warm the olive oil in a frying pan over low to medium heat and soften the sliced onion for around 5 minutes.
- Stir in the kale and Worcestershire sauce, cover the pan, and cook for another 5 minutes until the kale has wilted down.
Cooking
- Add the drained potatoes to the pan and cook uncovered for about 8 minutes, stirring occasionally so they brown evenly on all sides.
- Break the corned beef into the pan and mix it through the vegetables and potatoes. Season with salt and black pepper, then keep the hash over low heat until the meat is heated through.
- In a separate non-stick pan, heat a little extra oil and fry the eggs over medium heat for about 3 minutes, until the whites are set and the yolks remain soft.
- Spoon the hash onto two plates, top each portion with a fried egg, add a little extra seasoning if needed, and serve right away.
