I purposely cook a whole corned beef just to make hash. There's nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy's Day corned beef. I throw the carrot in for color, claiming it's the Leprechaun's gold. Serve with fried eggs and brown soda bread (farls).

Recipe Summary

prep:
30 mins
cook:
40 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

    Advertisement

Nutrition Facts

320 calories; protein 24.7g 49% DV; carbohydrates 24.6g 8% DV; fat 14.1g 22% DV; cholesterol 81.5mg 27% DV; sodium 1559.4mg 62% DV. Full Nutrition
Advertisement

Reviews (142)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2011
Props to the recipe submitter for using homemade corned beef (not out of a can, like the 2 top rated recipes on the site). I think, as written, this recipe is a solid 4 stars, and I did try to follow closely, but the end result seemed to be missing something. I used leftover corned beef from the recipe Slow Cooked Corned Beef for Sandwiches. I did omit the olive oil, and instead just used 2 tablespoons of salted butter. I also omitted the carrots. I had cooked the potatoes the night before, so I diced them up and added them to the onions while they were cooking. In addition to the recommended ingredients, I added 1 teaspoon of garlic powder and 2 tsp of Worcestershire sauce. I also used quite a bit of fresh cracked black pepper (I didn't want it spicy, I just wanted it to have a nice bold flavor). I then pressed it in to the pan and let it cook on medium low to get just a little bit of a crisp on it. Served it with an egg and toasted rye bread, and it was absolutely killer. Read More
(190)

Most helpful critical review

Rating: 3 stars
04/11/2011
A beautiful colorful filling dish. However... I really can't say that it knocked my socks off... it's a lot of work for a ho-hum dish. I made exactly per recipe instructions. A solid three-star. Read More
(18)
189 Ratings
  • 5 star values: 143
  • 4 star values: 36
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/10/2011
Props to the recipe submitter for using homemade corned beef (not out of a can, like the 2 top rated recipes on the site). I think, as written, this recipe is a solid 4 stars, and I did try to follow closely, but the end result seemed to be missing something. I used leftover corned beef from the recipe Slow Cooked Corned Beef for Sandwiches. I did omit the olive oil, and instead just used 2 tablespoons of salted butter. I also omitted the carrots. I had cooked the potatoes the night before, so I diced them up and added them to the onions while they were cooking. In addition to the recommended ingredients, I added 1 teaspoon of garlic powder and 2 tsp of Worcestershire sauce. I also used quite a bit of fresh cracked black pepper (I didn't want it spicy, I just wanted it to have a nice bold flavor). I then pressed it in to the pan and let it cook on medium low to get just a little bit of a crisp on it. Served it with an egg and toasted rye bread, and it was absolutely killer. Read More
(190)
Rating: 5 stars
03/25/2011
This is EXACTLY how I make my corned beef hash. I, too, make sure that when I buy a corned beef, I buy one extra big so I can have a piece leftover for this hash. The onlyt thing I don't do is add the carrot...AND...I use potatoes that have been pre-cooked. I generally bake a few long white potatoes a day or so before I make the hash...you could also use the leftover potatoes if you started out with a New England Boiled Dinner. This is JUST delicious! Read More
(101)
Rating: 5 stars
03/22/2011
This is way better than canned hash! Even my husband loves it! I cooked a pre-seasoned marinated Garrett County brisket for this so it also had a mustard seed and bay leaf flavor as well as the thyme that this recipe calls for. I am going to make this for my mom next time she visits; she also loves hash and I think she will find it marvelous. Read More
(57)
Advertisement
Rating: 5 stars
04/06/2011
I've been trying to find the perfect hash recipe. This one came out great with a few modifications. First i blanched the potatoes in my deep fryer for about 3 min at 375. I mixed it all together and put it in the oven at 350 for 30 min and the potatoes browned up nicely. I'll definately be making this one again! Read More
(37)
Rating: 5 stars
03/15/2015
I also buy an extra piece of corned beef for hash, but I cook extra potatoes for the hash. I put it all in my meat grinder with onion alternating the meat, onions and potatoes. Put it an a large bowl and mix well. I separate it and put it in zip lock bags and put in the freezer for future use. When ready to use, take what you'll need from freezer and put it in a fry pan with some butter, cook over low/medium heat until it gets a little brown. Flip it until it browns a little on the other side and serve. This was my mother's recipe and has been in the family forever, passing it down from one generation to the next. Absolutely delicious!! Read More
(27)
Rating: 4 stars
01/21/2012
I just made this dish for my fam...and it was a hit! I used a couple other herbs for flavoring such as rosemary, parsley, oregano, basil, mint, sage and thyme, and those herbs made this dish sing! I did however make this a little thicker by adding some chicken broth and finishing it with some monterey jack cheese. I then made some sunny-side up eggs and placed them atop of the hash, and....a masterpiece....I will be making this in the near future! Read More
(27)
Advertisement
Rating: 3 stars
04/11/2011
A beautiful colorful filling dish. However... I really can't say that it knocked my socks off... it's a lot of work for a ho-hum dish. I made exactly per recipe instructions. A solid three-star. Read More
(18)
Rating: 3 stars
03/28/2011
boat club food Read More
(15)
Rating: 5 stars
03/28/2011
Excellent! I omitted the carrots, only because I didn't think the recipe needed them, and it was fantastic! Will absolutely make again! Read More
(15)
Advertisement