- 2 Tbsp. butter, divided
- 1/2 onion, finely chopped
- 3 cups finely chopped, cooked corned beef
- 3 cups pre-cooked potatoes, finely chopped
- 1/4 tsp. black pepper, more to taste
- kosher salt, if needed
Everyone is Irish on Saint Patrick’s Day so Corned Beef and Cabbage is considered de rigeur in many households, pubs and restaurants on March 17th. Often times, there will be leftovers so we suggest giving homemade corned beef hash a try. It is easy to make and so much more tasty than canned. For a list of g-free corned beefs, click here.
- Melt 1 Tbsp. of the butter in a large non-stick skillet over medium-high heat. When hot, add the onions and cook and stir until softened, about 5 minutes.
- While the onions cook, stir together the corned beef, potatoes and pepper in a large mixing bowl. Add the cooked onions to the mixture and stir well to combine.
- Melt the remaining Tbsp. of butter in the large skillet. When hot, add the corned beef mixture to the skillet and use the back of a spatula to firmly press the mixture into the pan. Let the hash cook for 10 minutes without stirring (potatoes and hash should be golden and crispy on the bottom). Continue to cook, stirring occasionally, for about 8 more minutes, until heated through and lightly browned.
Dairy Free Variation
Replace butter with Earth Balance or olive oil.
You can make quick work of the chopping by using a food processor or electric chopper, but we recommend that you process each ingredient separately so that you achieve the right consistency.