Kay's Kitchen Recipes
A wonderful way to use leftovers from a corned beef and cabbage dinner is corned beef hash. If you have no leftovers, use a thick slice of corned beef from the deli (about 2 pounds). Cook a couple of potatoes in the microwave, peel when they are cool enough to handle, then dice into ½–inch cubes.
Corned Beef Hash
Ingredients
- 3 tablespoons vegetable oil
- 1 cup chopped onion
- 3 cups cooked corned beef, (about 2 pounds) cut into ½–inch cubes
- 3 cups cooked potatoes, cut into ½–inch cubes
- Chopped fresh parsley
Directions
- Heat oil in a large cast iron or non-stick skillet over medium–high heat.
- Add onion and cook, stirring until lightly browned, about 3 minutes.
- Add the corned beef and potatoes, stir once, then press down with a spatula to compress the hash.
- Reduce heat to medium and cook, without disturbing, until bottom is well browned, about 10 to 15 minutes.
- Slide or invert the hash onto a serving plate. Garnish with chopped parsley.
- Serve with fried or poached eggs.
-
Back to Kay's Kitchen Recipe Collection
Connect with Us: