When I'm cooking corned beef, watching it simmer in the aromatic broth, I'll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it's not the sliced corned beef and cabbage I'm dreaming of, it's the corned beef hash I'm going to be making with the leftovers. Garnish with green onions and a poached egg.

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.

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  • Cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.

  • Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom again, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.

Nutrition Facts

608.48 calories; 35.78 g protein; 36.18 g carbohydrates; 5.5 g dietary-fiber; 3.15 g sugars; 35.49 g fat; 12.69 g saturated-fat; 174.48 mg cholesterol; 700.33 IU vitamin-a-iu; 11.78 mg niacin-equivalents; 0.98 mg vitamin-b6; 44.89 mg vitamin-c; 74.25 mcg folate; 82.49 mg calcium; 5.43 mg iron; 73.71 mg magnesium; 1173.81 mg potassium; 2067.68 mg sodium; 0.23 mg thiamin; 319.38 calories-from-fat; 23 percent-of-calories-from-carbs; 52 percent-of-calories-from-fat; 23 percent-of-calories-from-protein; 18 percent-of-calories-from-sat-fat


Reviews (56)

Read All Reviews

Most helpful positive review

Val's Mom
08/13/2014
For the most part I followed the recipe the only thing I did different was I cooked the corned beef brisket in the slow cooker for a day and a half but that was more for my benefit. I love the smell in my house and also it made chopping it easier it just falls apart. I have never cooked corned beef so I never dreamed I could make corned beef hash. The recipe is simple and tasty! Huge success. And it freezes well this makes a lot for two people to eat so we froze most of it. We just take it out and put it in the fridge the night before then pop it in the microwave. Yumm! Great Recipe!
(25)

Most helpful critical review

Anonymous
03/16/2018
This was ok to me. A sunnyside egg dropped on top added some extra flavor it needed.
(3)
70 Ratings
  • 5 Rating Star 57
  • 4 Rating Star 10
  • 3 Rating Star 3
Val's Mom
08/13/2014
For the most part I followed the recipe the only thing I did different was I cooked the corned beef brisket in the slow cooker for a day and a half but that was more for my benefit. I love the smell in my house and also it made chopping it easier it just falls apart. I have never cooked corned beef so I never dreamed I could make corned beef hash. The recipe is simple and tasty! Huge success. And it freezes well this makes a lot for two people to eat so we froze most of it. We just take it out and put it in the fridge the night before then pop it in the microwave. Yumm! Great Recipe!
(25)
Christine Voelmle Scheuren
03/30/2014
Take a while to make but absolutely worth it!
(12)
Jennifer Baker
03/17/2014
The flavor is out of this world good and I used baby red potatoes because I like to leave them unpeeled. The fire roasted salsa adds a delicious but subtle Southwestern flavor and instead of poached egg I topped the hash with more salsa and some sour cream. I had trouble flipping the hash in pieces so I did the best I could and just cooked it until it was crisp in pieces. Delicious!!
(9)
ReadMyLips26
04/15/2018
Love this recipe cannot say how many times I make this! My hubby loves it!!
(9)
Betsy
02/15/2015
I just made this and it is the best corned beef hash ever! Excellent recipe!
(6)
nguice
03/23/2015
The only thing I changed was to use regular medium salsa. It was yummy!! I used red potatoes and left over corned beef from St. Patrick's Day. Great breakfast for dinner. I said it in another review. Chef John really is my go to!
(6)
Kristen Lassen Hunt
03/17/2015
I added a yam and a golden to the mix and it was great!!!
(5)
Tessa
12/28/2014
Very Good! I had some left over roast beef that I needed to use up and went looking for a hash recipe. My mom made it for us many years ago to use up roast beef (and probably lamb or other roasts) and I recall her grinding the cooked meat but I just chopped it up. I used olive oil and regular onion as that was what I had. I didn't have the proper salsa but served it with ketchup like my mom did. Delish!! It brought back good memories too. Thank you for the recipe. Next time I'll try it with the salsa.
(4)
Tiffany
03/20/2016
I made this recipe without the tomato salsa and it was delicious! I think you need to use a cast iron skillet to get a good crust on your hash.
(4)