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The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good you’ll want this all year long!
Happy St. Patrick’s Day!
You know I will be taking full advantage of our corned beef leftovers in this epic hash.
Now the secret to this hash is roasting the potatoes first – that way they get that amazing crusty crispness in a shorter amount of time without all the fuss of flipping and turning.
From there, all you need to do is throw those potatoes onto a skillet with your desired veggies and of course, your corned beef.
Corned Beef Hash
Yield: 4servings
Prep: 15 minutesminutes
Cook: 30 minutesminutes
Total: 45 minutesminutes
The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good you'll want this all year long!
Kosher salt and freshly ground black pepper, to taste
2tablespoonschopped fresh parsley leaves
For the potatoes
1poundrusset potatoes, diced
1tablespoonolive oil
½teaspoondried thyme
½teaspoondried oregano
½teaspoondried basil
Kosher salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, thyme, oregano and basil; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 18-20 minutes, or until golden brown and crisp; set aside.
Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
Stir in corned beef and cook, stirring frequently, until slightly browned, about 3 minutes. Stir in potatoes and Worcestershire until the potatoes are evenly browned, about 4-5 minutes; season with salt and pepper, to taste.
Serve immediately, garnished with parsley, if desired.