Corned Beef Hash

Lynnda Cloutier


Great recipe for leftover corned beef
Source: unknown

☆☆☆☆☆ 0 votes
15 Min
30 Min
Stove Top


2 tbsp. butter
1 tbsp. vegetable oil
1 1/2 lb. cooked corned beef, cut into small cubes
1/2 cup diced onion
1 1/2 lb. white potatoes, peeled, cut into small cubes
salt and pepper to taste
1/4 tsp. paprika
1/4 tsp. garlic powder
1/4 cup diced green bell pepper, or jalapeno if a spicier version is desired
2 tbsp. prepared roasted tomato salsa
1 tbsp. freshly sliced chives


1Add butter, oil, corned beef and onions to a large cold nonstick or well seasoned cast iron skillet. Turn heat to medium low and cook, stirring occasionally, while you prepare potatoes.
2In pan, boil potatoes in salted water for about 5 to 7 minutes, depending on the size, til partially cooked but still very firm. Drain very well and add to the skillet along with the rest of the ingredients except the chives.
3Mix together thoroughly with the hot corned beef mixture and press down slightly with a spatula to flatten. Turn up heat to medium. Every 10 minutes or so, turn mixture over with a spatula to bring crusty bottom up to the top. Do this sev eral times til mixture is well browned. Take your time. The only real secret to great corned beef hash is to make sure it cooks long enough so the potatoes are crisp edges and cubes of meat get nicely caramelized. Taste for salt and pepper and adjust seasoning if needed. Transfer to plates, and top with poached eggs if desired. Garnish with freshly chopped chives.

About Corned Beef Hash

Course/Dish: Meat Breakfast
Main Ingredient: Beef
Regional Style: American