Corned Beef Hash

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.

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! 

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.

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

Carrie's Experimental Kitchen

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! 

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Breakfast, Side Dish

Cuisine American

Servings 3

Ingredients

  

1x2x3x

• 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

Calories 270, Fat 15.7g, Carbohydrates 17.5g, Fiber 1.7g, Sugar 1.4g, Protein 13.9g

Nutritional information provided by Calorie Count and may not be 100% accurate.

Nutrition

Serving: 0.5cup

Keyword corned beef, potatoes

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