Deluxe Corned Beef Hash

Fresh corned beef hash tastes much better than the canned hash, and it's a great way to use up leftover St. Paddy's Day corned beef. I purposely cook a whole corned beef just to make hash. I throw the carrot in for color, claiming it's the leprechaun's gold. Serve with an egg on top.


Recipes · Breakfast and Brunch · Potatoes


Prep Time: 15 mins
Cook Time: 35 mins
Servings: 8
Total Time: 50 mins

Ingredients

Ingredients List

  • 2 tablespoons butter

  • 2 tablespoons extra-virgin olive oil

  • 1 large onion, chopped

  • 5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes

  • 1 large carrot, coarsely shredded

  • 2 pounds cooked corned beef, cubed

  • 2 tablespoons chopped fresh parsley

  • ½ teaspoon ground black pepper, or to taste

  • ¼ teaspoon dried thyme leaves

  • 1 pinch salt to taste


Directions

  1. Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion until lightly browned, about 8 minutes. Stir in potatoes and carrot; cook, stirring occasionally, until tender, about 15 minutes.

  2. Stir in corned beef, parsley, pepper, thyme, and salt. Cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes.


Nutrition Facts (per serving)

Nutrition Facts
320 Calories
14g Fat
25g Carbs
25g Protein


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