Corned Beef Hash

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Corned Beef and Cabbage has been a cherished family dinner as long as I can remember. My Irish grandmother made it for St. Patrick’s Day Dinner and through the years the tradition continued as a birthday dinner for my brother. My husband would happily eat corned beef twice a week if I cooked it.

I love corned beef leftovers so much that I always make twice as much meat as needed so that I can have corn beef hash and eggs, a meal I could easily eat twice a week. Hash is really easy to make and homemade hash is much tastier than hash from a can. So set aside some corned beef from that St. Patty’s Day dinner and have yourself an amazing breakfast.

Corned Beef Hash

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 6-8

Ingredients

  • 2 Tbsp. butter, divided
  • 1/2 cup finely chopped onion
  • 3 cups chopped cooked potatoes
  • 3 cups chopped cooked corned beef
  • 1/4 tsp. ground black pepper, more to taste
  • kosher salt, more to taste

Instructions

  1. Melt the butter in a large frying pan over medium-high heat.
  2. Add the onions and potatoes, cook until golden brown.
  3. Add the remaining butter and corned beef, mix well.
  4. Press the hash into the pan. Cook until the hash becomes golden brown, about 5 minutes.
  5. Season with pepper and salt and serve.

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