Fresh corned beef hash tastes much better than the canned hash, and it’s a great way to use up leftover St. Paddy’s Day corned beef. I purposely cook a whole corned beef just to make hash. I throw the carrot in for color, claiming it’s the leprechaun’s gold. Serve with an egg on top.
Put your leftover corned beef to good use with this satisfying, hearty, and absolutely delicious corned beef hash recipe.
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What Is Corned Beef Hash?
Corned beef hash is a hearty Irish meal made with potatoes and corned beef. The ingredients are traditionally pan-fried until they are tender and warm. Corned beef hash is a popular use for leftover corned beef (think the day after St. Patrick’s Day).
How to Make Corned Beef Hash
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make corned beef hash at home:
1. Cook the onion until lightly browned. Stir in the veggies and continue cooking until tender.
2. Stir in the remaining ingredients and cook until the hash is crisp and brown.
What to Serve With Corned Beef Hash
This versatile dish works well for breakfast, lunch, or dinner. If you’re serving it in the morning, consider pairing it with traditional Irish breakfast fare: sausage, eggs, and beans. Corned beef hash is often topped with a poached or fried egg.
It also pairs perfectly with traditional Irish side dishes, such as Irish soda bread and colcannon.
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How to Store Corned Beef Hash
Store your leftover corned beef hash in a shallow, airtight container in the refrigerator for up to four days. Reheat in the microwave, on the stove, or in the oven. You can freeze corned beef hash for up to three months. It won’t be as crisp after thawing, but it should retain its delicious flavor.
Ingredients
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
- 1 large carrot, coarsely shredded
- 2 pounds cooked corned beef, cubed
- 2 tablespoons chopped fresh parsley
- ½ teaspoon ground black pepper, or to taste
- ¼ teaspoon dried thyme leaves
- 1 pinch salt to taste
Directions
- Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion until lightly browned, about 8 minutes. Stir in potatoes and carrot; cook, stirring occasionally, until tender, about 15 minutes.
- Stir in corned beef, parsley, pepper, thyme, and salt. Cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes.