Corned Beef Hash - The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good you'll want this all year long!

The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good you’ll want this all year long!

Corned Beef Hash - 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.

Corned Beef Hash - The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good you'll want this all year long!

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 - The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good you'll want this all year long!

Corned Beef Hash

The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good you’ll want this all year long!

4.94 stars (32 ratings)
15 minutes30 minutes

Ingredients:

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 cups diced corned beef
  • 2 teaspoons Worcestershire sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

For the potatoes

  • 1 pound russet potatoes, diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. Place into oven and bake for 18-20 minutes, or until golden brown and crisp; set aside.
  4. Melt 2 tablespoons butter in a large 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.
  5. 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.
  6. Serve immediately, garnished with parsley, if desired.

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