If you plan on getting all festive for St. Patrick’s Day and making corned beef on the big day, you’re going to want to make this corned beef hash recipe with the leftovers. Trust me, it’s awesome!
Once you make this corned beef hash recipe there’s no going back, you’ll be making it every year. It takes those leftovers to a whole new level. And it’s so simple to make, which is a total bonus.
This is the HH’s all time favorite recipe to make with leftover corned beef! In my opinion, it’s the ultimate boy food. Okay, so I’ll admit I love it too. 😉
~Mavis
Corned Beef Hash Ingredients:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 an onion, finely chopped
- 3 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
- 1 pound cooked corned beef, cubed
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
Directions
Saute onions in the butter and olive oil until soft and beginning to brown, about 8 minutes. Add the potatoes and cook for about 12 minutes, stirring occasionally. Stir in remaining ingredients.
Cook for 12 more minutes or until the hash is crisp and browning.
Want to grab more homemade recipes? Try to check my Recipe for Homemade Meatballs with Parmesan.
Corned Beef Hash Recipe
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 an onion, finely chopped
- 3 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
- 1 pound cooked corned beef, cubed
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Saute onions in the butter and olive oil until soft and beginning to brown, about 8 minutes. Add the potatoes and cook for about 12 minutes, stirring occasionally. Stir in remaining ingredients.
Cook for 12 more minutes or until the hash is crisp and browning.
Serve warm.
Tracy says
We usually pig out on Reubens using the leftover corned beef, but this does sound tasty!
Holley says
Leftover corned beef. What’s that? LOL
Linda says
Mama always made this in a brown gravy. I have never had it bare and have never made it myself. But, I am willing to try it.
Eileen says
I hadn’t planned on making corned beef this St. Patrick’s Day (just the two of us now) but this looks so good, I’m going to pick up a brisket tomorrow and make sure it’s big enough for leftovers so I can try the hash. Thanks for another great recipe, Mavis. Happy St. Patrick’s Day to you, the HH, and Lucy!
Tiffany F says
This looks amazing! I need to try it. My mama always made it with some kind of canned corn beef and shredded potatoes; it was a cheap meal apparently… bleh! I was not a picky eater, but this was absolutely the one meal she made that I did not care for.
Mellie says
I cannot recommend enough adding a splash of Worcestershire sauce and a splash of milk to this recipe. My grandfather was off the boat and that’s how he always did it. So good!
Sue says
So the potatoes go in the pan raw? They aren’t boiled first?
Sue says
Yum, so delicious!
I figured out the potatoes went in raw (D’oh!). My only tweaks were to add 1 Tbs of Worcestershire (per Mellie) and 1 Tbs of apple cider vinegar (suggested elsewhere).