Corned Beef Hash is the perfect use for St. Patrick's Day leftovers, but don't wait until then to make this breakfast side dish; it's tasty all year long!
I can't believe I've never made corned beef hash here on the blog before, but you are definitely in for a treat!
I guess it's because we either didn't have any leftover corned beef from our St. Patrick's Day meal; or we just wound up eating the remainder on sandwiches.
I decided that this year was going to be different and purchased two corned beef briskets: one to eat and one to make this Corned Beef Hash.
I cooked my potatoes the day before I made this recipe so they got nice and cold; which also made them easier to dice into small pieces.
Ingredients Needed
- diced cooked corned beef
- red potatoes
- chopped scallions
- butter
- kosher salt
- black pepper
To save some time you can also use frozen diced potatoes that have been defrosted.
How do you make Corned Beef Hash?
Place potatoes in a saucepan and cover with water. Bring to a boil; then allow to cook for approximately 15-20 minutes until the potatoes are fork tender.
Remove the potatoes from the water and allow to cool slightly; then dice in small ½"-1" cubes.Melt the butter in a large, nonstick pan over medium-high heat; then add the corned beef, potatoes and scallions.
Cook for 15-20 minutes, stirring occasionally, until the potatoes have browned.
If you plan on making this corned beef hash with your leftovers, I recommended adding a few more potatoes to your pot and putting a couple aside to cool.
Then the entire dish can be ready in about 15-20 minutes; instead of the 45 minutes it took me to make from scratch. I don't know why I waited so long to make this, this hash was THAT good!
Visit the recipe index to search for more recipes by category.
More Corned Beef Recipes
- Slow Simmered Hard Cider Corned Beef
- Corned Beef Tater Tot Casserole
- Mustard & Beer Corned Beef
- Nachos
- Irish Sliders
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Corned Beef Hash
Ingredients
- 2 cups diced cooked corned beef
- 2 large red potatoes
- ¼ cup chopped scallions
- 2 tablespoons butter
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
Instructions
- Place potatoes in a saucepan and cover with water. Bring to a boil; then allow to cook for approximately 15-20 minutes until the potatoes are fork tender.
- Remove the potatoes from the water and allow to cool slightly; then dice in small ½"-1" cubes.
- Melt the butter in a large, nonstick saute pan over medium-high heat; then add the corned beef, potatoes and scallions.
- Saute for 15-20 minutes, stirring occasionally, until the potatoes have browned.
Notes
Nutrition
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Kirsten says
Carrie,
My daughter LOVES hash--I'll remember this for our corned beef. Thanks!
carrieexpktchn@optonline.net says
Kirsten, It was the first time I made it and we all loved it as well. It's so easy too. Enjoy!
Jerry Marquardt says
This corned beef hash looked so good, I copied the recipe down to make it this coming weekend. I thank you so much for the share.
Carrie's Experimental Kitchen says
I hope you like it Jerry, thanks for stopping by!