One of the best reasons to make corned beef and cabbage is for the leftovers. Corned beef sandwiches with mustard and lettuce, or corned beef hash, fried up with leftover boiled potatoes, to serve with runny fried eggs for breakfast. Funny thing, my father claims that his least favorite food in the world is corned beef and cabbage, yet he scarfed down both sandwiches and this hash made from the leftovers. Do you like to make corned beef hash? If so and you have a different way than described here, please let us know about it in the comments.
If you have leftover cabbage from corned beef and cabbage, feel free to chop that up as well and add that to the hash.
- 2-3 Tbsp unsalted butter
- 1 medium onion, finely chopped (about 1 cup)
- 2-3 cups finely chopped, cooked corned beef
- 2-3 cups chopped cooked potatoes, preferably Yukon gold
- Salt and pepper
- Chopped fresh parsley
1 Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
2 Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.
3 Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.
4 Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.
Serve with fried or poached eggs for breakfast.