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Deluxe Corned Beef Hash

Deluxe Corned Beef Hash

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
debrasteward

debrasteward

I purposely cook a whole corned beef just to make hash. There's nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy's Day corned beef. I throw the carrot in for color, claiming it's the Leprechaun's gold. Serve with fried eggs and brown soda bread (farls).

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1608 mg
  • 64%

Based on a 2,000 calorie diet

Directions

  1. Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.
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Reviews

Ashley
60

Ashley

7/10/2011

Props to the recipe submitter for using homemade corned beef (not out of a can, like the 2 top rated recipes on the site). I think, as written, this recipe is a solid 4 stars, and I did try to follow closely, but the end result seemed to be missing something. I used leftover corned beef from the recipe Slow Cooked Corned Beef for Sandwiches. I did omit the olive oil, and instead just used 2 tablespoons of salted butter. I also omitted the carrots. I had cooked the potatoes the night before, so I diced them up and added them to the onions while they were cooking. In addition to the recommended ingredients, I added 1 teaspoon of garlic powder and 2 tsp of Worcestershire sauce. I also used quite a bit of fresh cracked black pepper (I didn't want it spicy, I just wanted it to have a nice bold flavor). I then pressed it in to the pan and let it cook on medium low to get just a little bit of a crisp on it. Served it with an egg and toasted rye bread, and it was absolutely killer.

Georgia
58

Georgia

3/25/2011

This is EXACTLY how I make my corned beef hash. I, too, make sure that when I buy a corned beef, I buy one extra big so I can have a piece leftover for this hash. The onlyt thing I don't do is add the carrot...AND...I use potatoes that have been pre-cooked. I generally bake a few long white potatoes a day or so before I make the hash...you could also use the leftover potatoes if you started out with a New England Boiled Dinner. This is JUST delicious!

Kim
45

Kim

3/22/2011

This is way better than canned hash! Even my husband loves it! I cooked a pre-seasoned, marinated Garrett County brisket for this, so it also had a mustard seed and bay leaf flavor, as well as the thyme that this recipe calls for. I am going to make this for my mom next time she visits; she also loves hash and I think she will find it marvelous.

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