It’s the perfect way to use up your St. Patrick’s day leftovers, but also comes out great using canned corned beef. I’ve loved corned beef hash ever since I was a little kid. Back then it was always the canned stuff, which I will still happily eat any day. Yeah, maybe as a food blogger I shouldn’t admit to that, but it is what it is. Fry it up until it’s crisp, top it off with a fried egg and a few splashes of hot sauce, and I am sure to start my day with a smile. But after I first tried making with my St. Patty’s leftover corned beef a few years back, I have to admit that homemade is the way to go.
Ingredient Notes
For exact measurements, please see the recipe card at the bottom of the post. Here’s what you’re going to need today:
Corned beef – I am making it with leftover corned beef today, but you can also use canned. It still turns out great. Just note that canned is saltier, so hold off on adding any additional salt until towards the end of cooking time. Potatoes – I prefer Yukon gold for this recipe, as they hold up well. Other varieties like Russet also work. Butter – This is what I use as my cooking base. You can use oil if you prefer, but butter tastes better. Onion – Any. Garlic – Just a little. Seasonings – Salt, pepper, and paprika.
How to Make Corned Beef Hash
Place diced potatoes in a pot and fill with cold water until potatoes are completely submerged. Bring to a boil and cook until potatoes are fork tender, about 8-10 minutes. Melt butter in a skillet over medium-high heat. Add diced onion and sauté for 2-3 minutes. Add potatoes, garlic, salt and pepper. Sauté for 6-8 minutes, then add in diced corned beef and paprika. Mix well, then press down on the mixture with a spatula. Cook undisturbed for 5-6 minutes, until a nice crust begins to form. Flip the hash over in sections, and again press down. Cook for a few minutes. Flip a few more times, pressing down with the spatula and allowing the hash to brown up all over. I usually flip it 3-4 times. If it is sticking too much, you can add a bit more butter or oil. Taste and adjust for salt and pepper.
How to Serve It
Although this is one of those dishes that’s equally great for breakfast or dinner, I’ve always eaten it for a hearty breakfast. Hash goes great with any type of eggs, my preference being over-easy, and toast. I love a few drops of hot sauce on there, too. If you’re having it for dinner, any simple vegetable or green salad can complete your meal. Or, sometimes I’ll add the veggies right into the hash for a one skillet meal. Think carrots, bell peppers, or mushrooms. Check out out round of favorite breakfast for dinner ideas! If you try our Corned Beef Hash recipe, please leave a star rating and comment, we love to hear from you. And be sure to stay in the loop by subscribing to our newsletter or following us on Pinterest!
Corned Beef Hash, on our Gypsy Plate… enjoy!
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