Instant Pot Corned Beef Hash Recipe

March 18, 2019Van
Blog post

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

The best part of any Saint Patrick’s Day celebration are the delicious leftovers from the traditional corned beef dinner (recipe here)! Our family surely enjoys the thick slices of well seasoned brisket and mashed potatoes on the 17th don’t get me wrong, but they also know the day after mom is going to make this absolutely kick ass breakfast using the remaining corned beef and some crispy-bottom potatoes with the skin on.

Pre-cooking the potatoes in the Instant Pot helps brown them quicker and the texture of the potatoes are fluffy on the inside and have a beautiful crisp crust on the outside.  Using our cast iron pan helps caramelize the potato and onions. Combined with the tender cuts of corned beef, the whole dish sings. 

I prefer mine topped with a sunny side up egg or poached egg (recipe here)— and once that yolk is punctured this becomes a true party on your plate second to none. 

Instant Pot Corned Beef Hash Recipe

Instant Pot Corned Beef Hash Recipe

Instant Pot Corned Beef Hash Recipe

I got this awesome Instant Pot Accessory set that has a steamer basket included (purchase here)

Be sure to click on the accessories list below to get the most out of your Instant Pot.
Best Instant Pot Accessories List

Print Recipe

Instant Pot Corned Beef Hash Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Serves: 4

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Ingredients

  • 2 Pounds Russet Potatoes, skin washed well and diced into ½ inch cubes
  • ⅓-½ Pounds Corned Beef, cubed into ⅓ inch cubes
  • 1 Small Onion, diced
  • 2 Tablespoons Vegetable Oil
  • 3 Tablespoons Kerrygold Salted Butter, cubed
  • Salt and Pepper
  • Chopped Parsley or Chives, optional garnish

Method

  • 1)

    Add 1 Cup of Water to the Instant Pot. Place the cubed potatoes into a steamer basket and place it into the Instant Pot. Set it to High Pressure for 2 Minutes, once the timer is up switch the knob to venting to do a quick release of the steam. Open the lid and lift out the steamer basket.

  • 2)

    Heat 2 Tablespoons of oil in a cast iron pan on medium high heat for about 2 minutes. Add the potatoes and diced onions. Scatter the cubes of butter on top of the potatoes. Using a heat proof silicone spatula, toss the potatoes occasionally to ensure that they start to brown evenly – this will take about 10 minutes.

  • 3)

    Add the cubed corned beef. Continue to cook until the potatoes are browned to your liking – tossing occasionally. Season with Salt and Pepper. Garnish with chopped Parsley or Chives and serve with sunny side up eggs if you prefer. Enjoy!

↓ Supplies to make this recipe ↓

   







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