Classic Corned Beef Hash

Pat Duran


This breakfast hash is served at the Greenbrier Resort in White Sulphur Springs, West Virginia. It's elegant -topped with poached eggs, hollandaise, and chopped chives, and served alongside toast points. Yummm!

★★★★★ 2 votes
6 servings
25 Min
15 Min


2 c
roughly chopped boiled red-skinned potatoes
2 c
finely chopped cooked corned beef
1/4 c
chicken stock
1 Tbsp
finely chopped parsley
1 Tbsp
whole grain mustard
1/4 tsp
dried thyme
1 small
yellow onion, grated
1 clove
garlic, minced
freshly grated nutmeg, to taste
freshly ground black pepper to taste
4 Tbsp


1Mash 1/2 the potatoes with a fork in a large bowl until smooth, add the remaining potatoes and the corned beef,stock,parsley, mustard,thyme, onion, garlic,nutmeg and pepper- mix until evenly combined. Heat the butter in a 12-inch cast-iron skillet over medium-high heat. Add the corned beef mixture and cook, stirring constantly, until lightly browned, about 1 minute. Using a large spatula, press the corned beef mixture into a flat cake, and cook until the mixture is browned and crusty on the bottom, for about 10 minutes. Flip the cake, and continue cooking until the mixture is crowned and crusty on other side, about 8 minutes. Transfer to a serving plate and cut hash into wedges to serve.

About this Recipe

Main Ingredient: Beef
Regional Style: Irish
Other Tags: Quick & Easy, For Kids, Healthy