Rating: 4.39 stars
95 Ratings
  • 5 star values: 54
  • 4 star values: 31
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2

Corned beef, taters, onions, pepper and vinegar make this a hearty, quick-fix skillet meal. It's great with spinach on the side, and marvelous with fried eggs.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium high heat. Saute onions and potatoes until slightly browned, then stir in corned beef. Season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition. Partially cover skillet, reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.

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Nutrition Facts

450 calories; protein 33.1g; carbohydrates 29.5g; fat 21.6g; cholesterol 96.3mg; sodium 1135.3mg. Full Nutrition
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Reviews (69)

Most helpful positive review

Rating: 4 stars
12/11/2005
VERY GOOD REECIPE FOR PEOPLE WHOHAVE NEVER MADE CORNED BEEF HASH! But i would seriously recommend adding more potatoes to it as the meat was waaaay to much forthe potatoes.. other thn that, this was good Read More
(135)

Most helpful critical review

Rating: 3 stars
01/12/2005
Hash was originally a way to use up leftovers and although this recipe is nice (a bit plain) probably best to keep it that way. In a lot of places hash is vinegary - just like barbeque..probably originally the vinegar was like bbq sauce and hot sauce a way to preserve meat or sometimes make less fresh meat palatable. It's an acquired taste so rather than worry about cooking it off just moderate the amount to your own taste. Obviously how long you have to cook the potato depends on how small the slice or dice. Although I'd use left over corned beef or chopped up roast beef. Almost any relatively finely chopped lean meat will work well (fatty meats will make it a mess). A cheap round steak finely chopped would work really well as would a prok chop with the fat trimmed. Heck turkwy makes a fine hash too. I like this recipe becasue you can modify it to what you have on hand and to suit your own tastes. Read More
(144)
95 Ratings
  • 5 star values: 54
  • 4 star values: 31
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Rating: 3 stars
01/12/2005
Hash was originally a way to use up leftovers and although this recipe is nice (a bit plain) probably best to keep it that way. In a lot of places hash is vinegary - just like barbeque..probably originally the vinegar was like bbq sauce and hot sauce a way to preserve meat or sometimes make less fresh meat palatable. It's an acquired taste so rather than worry about cooking it off just moderate the amount to your own taste. Obviously how long you have to cook the potato depends on how small the slice or dice. Although I'd use left over corned beef or chopped up roast beef. Almost any relatively finely chopped lean meat will work well (fatty meats will make it a mess). A cheap round steak finely chopped would work really well as would a prok chop with the fat trimmed. Heck turkwy makes a fine hash too. I like this recipe becasue you can modify it to what you have on hand and to suit your own tastes. Read More
(144)
Rating: 4 stars
12/11/2005
VERY GOOD REECIPE FOR PEOPLE WHOHAVE NEVER MADE CORNED BEEF HASH! But i would seriously recommend adding more potatoes to it as the meat was waaaay to much forthe potatoes.. other thn that, this was good Read More
(135)
Rating: 5 stars
09/11/2005
My husband and I really enjoy this. I usually make it with leftover corned beef rather than canned. We like the amount of vinegar and pepper, but I can certainly see why some might prefer less of each. Absolutely heavenly served with a fried egg on top! Read More
(103)
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Rating: 5 stars
03/20/2006
This turned out great. I used leftover corned beef from dinner. I also used pre-cubed potatoes in the salad dept. that were spiced with chipotle bbq. (kind of like Simply Potatoes). I added 1 tsp garlic powder and salt/pepper to taste. I made sure that the potatoes, beef and onion were well browned before I added the vinegar, and if you keep the heat at medium high, then the vinegar will absorb pretty rapidly. This was excellent! Read More
(53)
Rating: 5 stars
01/05/2010
Ooooh, this was good! I had some leftover corned beef so I used that rather than canned (450 cal per serving with canned! OMG!!!). Real corned beef must have fewer calories and fat than canned. (But if you feel the need to correct my nutritional beliefs, please be kind because I want to make this again..). I also heeded some of the reviews and used half of the pepper and vinegar. I was expecting the vinegar to be overpowering, but after 20 minutes it was just right. Don't buy the stuff out of the can...this is soooo much better! Read More
(49)
Rating: 5 stars
04/22/2004
WOW way too much pepper. I didn't need to cook everything that long - I cooked the potatoes for around 5 minutes then added the corned beef and after another 10 minutes everything was done. Please make sure your vinegar is cooked out or it will taste sour. You should be able to smell it while cooking and if you can still smell it it's not totally out! This recipe definitely needed the corn I added. Good though - tried canned Hormel and that was ok but the recipe was good. Read More
(45)
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Rating: 4 stars
09/01/2003
A quick and easy dish that I whipped up using ingredients I already had in the cupboard. I added a can of whole kernel corn to add some nutrition and colour to the dish. Read More
(44)
Rating: 5 stars
09/01/2003
I used left over Corned beef instead of canned and my husband loved this quick and tasty meal. Read More
(16)
Rating: 4 stars
09/01/2003
This was a great way to use leftover corned beef from St. Patrick's Day. Read More
(16)