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grassfed corned beef hash on a white plate

Grassfed Corned Beef Hash

Easy and fast recipe for corned beef hash that uses grassfed meat and prepares the potatoes in a way to minimize or eliminate acrylamides.

Course Breakfast, Side Dish
Cuisine American
Keyword easy, fast, grassfed, healthy, uncured
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 278 kcal
Author Sarah Pope

Ingredients

  • 8 ounces grassfed corned beef preferably uncured
  • 2 small russet potatoes preferably organic
  • 2 small red potatoes preferably organic
  • 2 small Yukon Gold potatoes preferably organic
  • filtered water
  • 3 Tbl butter preferably grassfed
  • sea salt to taste
  • pepper to taste

Instructions

  1. Clean potatoes, removing any sprouted or bruised areas. Dice on a cutting board, making sure to leave the skin on.

  2. Place potato pieces in a large pot and add filtered water to cover.

  3. Bring to a medium boil and continue to cook uncovered (about 6 minutes).

  4. While potatoes are boiling, chop the corned beef into pieces roughly the same size as the diced potatoes.

  5. Remove pot from heat and drain water thoroughly from potatoes as soon as the texture is slightly soft when pierced with a fork.

  6. Melt butter in a large skillet on the stovetop. Immediately add potatoes and corned beef.

  7. Cook on medium, stirring frequently with a wooden spoon for about 3-4 minutes or until slightly crispy and hot.

  8. Remove from heat, add sea salt and pepper to taste, and serve immediately.

  9. After cooling to room temperature, refrigerate in a sealed container for up to four days.

Nutrition Facts
Grassfed Corned Beef Hash
Amount Per Serving (0.75 cup)
Calories 278 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6.5g33%
Polyunsaturated Fat 1g
Monounsaturated Fat 5.5g
Carbohydrates 30g10%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.