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.

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: 4 servings

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

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

4.9 stars (50 ratings)

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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
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• Kosher salt and freshly ground black pepper, to taste

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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.

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