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 briskets: one to eat and one to make this Corned Beef Hash. This recipe was so easy to make (once the actual corned beef was fully cooked of course) and only consists of four ingredients: corned beef, potatoes, scallions and butter.
The entire dish took me 45 minutes to make, but that is because I didn’t have any boiled potatoes. I wound up cooking 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 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. I don’t know why I waited so long to make this, it was THAT good! ~Enjoy!
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- 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 1/2"-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.
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