Lovely Leftovers: Corned Beef Hash

March 18, 2013

Similar to turkey on Thanksgiving, St. Patrick's Day yields plenty of extra corned beef.  Transform those leftovers into a completely new dish like corned beef hash.  Bits of corned beef are browned with potatoes and onions.  This popular breakfast is best served with eggs and toast.

Corned Beef Hash


2 large russet potatoes, peeled and cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large onion, chopped
1/2 pound corned beef, finely chopped

Place potatoes in 10-inch skillet. Cover potatoes with water. Bring to a boil over high heat. Reduce heat to low; simmer 6 minutes. (Potatoes will be firm.) Drain potatoes in colander; sprinkle with salt and pepper.
Wipe out skillet with paper towel. Add butter and onion; cook and stir over medium-high heat 5 minutes. Stir in corned beef and potatoes; mix well. Press down mixture with spatula to flatten into compact layer.
Reduce heat to low. Cook 10 to 15 minutes. Turn mixture with spatula; pat down and continue cooking 10 to 15 minutes or until bottom is well browned. Serve immediately.

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