What could be a more perfect way to repurpose leftover corned beef from St. Patrick’s Day than corned beef hash? We had this for dinner the other night, or should I say brinner? It was excellent and very easy to make.
The key to making a good hash is in the cut of your potatoes. You need to dice them into small cubes that are all about the same size so they cook evenly and faster. I don’t add anything to the potatoes for quite a while so they have time to cook and so the other ingredients don’t burn.
The fat from the corned beef also renders out in this hash and you end up with some pieces that are crispy on the outside and tender on the inside.
Add a sunny side up or an over-easy egg on top of this hash and it is truly heaven on a plate.
What you need to make 2-4 servings of corned beef hash:
2 medium russet potatoes, peeled and diced
1 Tbs olive oil
1 Tbs butter
1/4 cup finely diced yellow onion
1/8 tsp dried thyme
1/8 tsp dried parsley
Salt and pepper to taste
1/2 cup or more, diced corned beef
1 egg per serving, cooked to your liking
In a large skillet, add 1 Tbs olive oil and 1Tbs butter and turn the heat up to medium high. Add your potatoes in a single layer when the butter starts to sizzle. Let them cook on one side for several minutes, then add herbs and turn your potatoes over to allow them to cook on a new side for a few minutes more. Turn your heat down as needed so you don’t burn them.
Continue turning and cooking potatoes until they become cooked through (total cook time will be about 20-25 minutes). Add your corned beef and onion and continue cooking hash until the onions have softened and the meat crisps up. Add salt and pepper at the end of your cooking to suit your taste.
Enjoy for breakfast, lunch or dinner!