Corned Beef Hash

Corned Beef Hash is the perfect recipe to use up your leftover Corned Beef (and potatoes).  This one-pan meal is perfect for breakfast, brunch, lunch or dinner!

This year, as I have been preparing for St. Patrick’s Day, I wanted to make sure to save a little bit of the Corned Beef for Corned Beef Hash!  My friend Toni had been asking me to make it since the last time I made a Corned Beef for our Pantry Challenge, but I always ate all of the corned beef making Reuben Sandwiches, and never really got around to making the Corned Beef Hash until now.

Corned Beef Hash is really easy to make, it just takes a little bit of patience.  You need less patience if you use potatoes that have already been roasted.  This really is the ultimate leftover recipe.  The potatoes that are leftover from your Slow Cooker Corned Beef and Cabbage are perfect for this recipe.  This recipe uses fresh potatoes, that you peel and dice, if substituting for potatoes that are already cooked, just reduce the cooking time of the potatoes!  The smaller that you dice your potatoes, the quicker they will cook.  I prefer Yukon Gold potatoes for this recipe, but really any potato you have laying around works.

Once your hash has finished cooking, top it with a fried or poached egg allowing that runny yolk to cover everything.  Of course, if you prefer scrambled eggs, they are just as delicious served on top of this hash.

Corned Beef Hash is really customizable too.  This recipe has leeks and red peppers, but if you only have onions and green peppers, you’re going to still love this recipe, and maybe your family will like it better that way.  Mushrooms and spinach, both make a delicious addition to this recipe.

How To Make Corned Beef Hash

If it’s St. Patrick’s Day, the first thing you need to do is start by making yourself an Irish Coffee, or add some Bailey’s to your coffee ;).  Then, gather up your ingredients, and a large skillet.  The leeks, peppers and corned beef can be prepared ahead of time, but wait until just before cooking to peel and dice your potatoes.

In a large skillet over medium-high heat, add butter and olive oil to pan and heat until shimmering. Add leeks and peppers to pan, and cook until leeks softened and translucent – about 4 minutes.

Add potatoes to pan, and season with salt and pepper. Stir to combine with leeks. Cook, stirring occasionally for 10-15 minutes, until potatoes are fork tender.

Stir in corned beef, and press into pan. Cook for another 5 minutes or so until potatoes and corned beef are browned and crispy. Flip and cook another 5 minutes on the other side, until browned and crispy.

Remove from heat, and serve topped with fried eggs.

Yields1 Serving

 2 tbsp butter
 2 tbsp olive oil
 1 large leek, thinly sliced
 1 red bell pepper, diced
 2 cups yukon gold potatoes, cut into ½" dice
 2 tsp salt
 1 tsp black pepper
For Topping Corned Beef Hash
 4 over-easy fried eggs

1

In a large skillet over medium-high heat, add butter and olive oil to pan and heat until shimmering.

2

Add leeks and peppers to pan, and cook until leeks softened and translucent - about 4 minutes.

3

Add potatoes to pan, and season with salt and pepper. Stir to combine with leeks. Cook, stirring occasionally for 10-15 minutes, until potatoes are fork tender.

4

Stir in corned beef, and press into pan. Cook for another 5 minutes or so until potatoes and corned beef are browned and crispy. Flip and cook another 5 minutes on the other side, until browned and crispy.

5

Remove from heat, and serve topped with fried eggs. Top with finely minced parsley, if desired.

Ingredients

 2 tbsp butter
 2 tbsp olive oil
 1 large leek, thinly sliced
 1 red bell pepper, diced
 2 cups yukon gold potatoes, cut into ½" dice
 2 tsp salt
 1 tsp black pepper
For Topping Corned Beef Hash
 4 over-easy fried eggs

Directions

1

In a large skillet over medium-high heat, add butter and olive oil to pan and heat until shimmering.

2

Add leeks and peppers to pan, and cook until leeks softened and translucent - about 4 minutes.

3

Add potatoes to pan, and season with salt and pepper. Stir to combine with leeks. Cook, stirring occasionally for 10-15 minutes, until potatoes are fork tender.

4

Stir in corned beef, and press into pan. Cook for another 5 minutes or so until potatoes and corned beef are browned and crispy. Flip and cook another 5 minutes on the other side, until browned and crispy.

5

Remove from heat, and serve topped with fried eggs. Top with finely minced parsley, if desired.

Corned Beef Hash

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