Corned Beef Hash

Of course after a rockin’ meal of corned beef, roasted cabbage, soda bread, and three Bailey’s desserts, we of course had a fewwwww leftovers.  :)

This was good news, though, because I was super stoked to make some corned beef hash!  Yep.  It’s not rocket science.  Just leftover corned beef, hashbrowns, onions, and a few fun seasonings to make it super-spectacular.

And oh man.  It was seriously good.  I’m pretty sure that I justified eating the leftovers of the leftovers for breakfast, lunch and dinner.  So easy and delicious.  Definitely a great way to continue with your St. Patrick’s Day feasting!

Corned Beef Hash

You will love the comforting goodness of this delicious Corned Beef Hash recipe. It's savory and quick and easy to prepare!

Ingredients:

3 cups small-diced potatoes (I used Yukon gold)
2-3 Tbsp. butter
1 medium white or yellow onion, diced
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. freshly-cracked black pepper
pinch of cayenne and dried thyme
2-3 cups shredded or diced (cooked) corned beef
chopped fresh parsley, for garnish

Directions:

Fill a medium-sized pot halfway with water, and bring it to a boil. Add the potatoes and boil for 5 minutes until they are partially cooked. Drain and set aside.

Heat butter in a large skillet over medium-high heat. Add onion, and saute for 3 minutes. Add potatoes, garlic, salt, pepper, cayenne and thyme. Continue to saute for another 10-12 minutes, stirring every few minutes so that the potatoes can brown but not stick to the pan. When the potatoes are ready, add the corned beef and saute for an additional few minutes to warm the beef. Sprinkle or toss with chopped fresh parsley, and serve immediately.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

For a shortcut on this, feel free to use frozen small hashbrowns instead of chopping your own potatoes.

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Comments

  1. Amanda — March 15, 2012 @ 1:20 pm (#)

    I’ve always wanted to make my own! My mom used to bake the canned stuff in custard cups and top it with a poached egg. I LOVED it growing up. Guess I know what I’m doing with my leftovers this weekend!

  2. Andrea — March 15, 2012 @ 3:43 pm (#)

    I learned a few weeks ago that to make boiled potatoes that still hold their firmness and shape well, put a little bit of vinegar in the boil water. Not much, just a teaspoon or two will do. They don’t taste funny, but do hold their shape and texture without getting mushy. Thought you might like to know that tip for a recipe like this.

  3. meg jones wall — March 20, 2012 @ 11:17 am (#)

    this looks awesome! i’ve never tried to make my own corned beef hash before, but i’m going to have to try this out. thanks! (and great photos!)

  4. bea — April 6, 2012 @ 8:12 pm (#)

    Looks tasty, easy to make How many servings would this be?

  5. Kayleigh — April 9, 2012 @ 7:34 pm (#)

    So good! We made this growing up.

  6. Catherine — April 21, 2012 @ 4:50 pm (#)

    This is a personal favorite. I sometimes add bell peppers and diced carrots. It’s really good.

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