Homemade Corned Beef Hash
Have corned beef left over from making corned beef and cabbage? (Yes I know, it's a stretch, but one can hope.) Make some homemade corned beef hash! Chop it up and fry it up with boiled potatoes and serve with runny fried eggs for breakfast.
Or don't wait (hope) for leftovers, making this hash is a good enough reason to make corned beef in the first place.
How to Make Corned Beef Hash
Wondering how to make corned beef hash? It's easy. Just sauté some onions, add chopped boiled potatoes and chopped cooked corned beef, and let them sizzle in the pan until browned and crispy at the edges. So good!
Add A Few Eggs
You can't have corned beef hash without a few eggs, right? You can add eggs in two ways:
- Fry or poach a few eggs in a separate pan and serve them alongside your hash.
- Make a few nests in your pan of corn beef and crack the eggs into them. Cover the pan for a few minutes until the whites are set, and then serve the eggs and the hash together.
Looking for More St. Patrick's Day Favorites?
- Slow Cooker Guinness Beef Stew
- Brown Sugar Irish Coffee
- Irish Soda Bread
- Guinness Chocolate Brownies
Corned Beef Hash
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 to 3 tablespoons unsalted butter
1 medium onion, finely chopped (about 1 cup)
2 to 3 cups finely chopped, cooked corned beef
2 to 3 cups chopped cooked potatoes, preferably Yukon gold
Salt and pepper
Chopped fresh parsley
Sauté onions in butter:
Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
Add potatoes and corned beef:
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.
Cook until browned, then flip:
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.
Stir in parsley, black pepper to serve:
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.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||7%|
|Total Sugars 2g|
|Vitamin C 10mg||48%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|