Corned Beef Hash
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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
The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good you'll want this all year long!
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
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.
Did you make this recipe?
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Will need to make this recipe for breakfast and thank you for sharing.
I made this tonight and the family loved it. I bought thick cuts of corned beef from the deli and diced it up. Since I was really short on time, I used frozen diced hash brown potatoes. I still added the spices to the potatoes as stated in the recipe but just sautéed them in a pan instead of roasting the potatoes. Served it up with a fried egg on top, yum!! Thank you for another great recipe!!
Congratulations as you celebrate your very special wedding day!
Mmm I love these dishes! Had something similar today actually – whoop! 😀 I like the spice combination you used, so many flavours 😀 Happy St. Patrick’s Day and aaaall the best for the wedding 😀 x
Thanks for the recipe and congratulations on your wedding. Hope you share photos here!
I always like your recipes so thank you! Congratulations & best wishes on your wedding!
Looks so good and definitely a better choice for breakfast than a sugary cereal!
Love your recipes — Since it’s St. Paddy’s Day I’m gonna give this one a try 🙂
Congrats on your upcoming Wedding
Love the idea of roasting the potatoes first. Will be trying this with my leftover corned beef. Congratulation on your wedding, wishing you much happiness.
This looks great! I’m going to send this recipe to my sister – she loves Corned Beef Hash 🙂
Sarah
Midwest Darling
Congrats!!! Your blog is AWESOME! 🙂
A wedding! How wonderful! Thanks for taking the time to share this great recipe for my leftover corned beef.
What a great way to use up leftovers. We usually run into having too much and am always looking for creative ways to use the up. This would be a dish my family would enjoy.
This looks like a natural to try in the next couple of days. I’ll try to be good and make sure there are leftovers from tonight’s corned beef and cabbage.
Congratualations on the upcoming nuptials!
This looks so delicious! I’d like to give this a go but I have only seen the huge cryovac packages of corned beef at our local grocer. I don’t have room in my tiny freezer for what’s left. Maybe I could just sub regular brisket since they come in smaller packs. Thanks for the inspiration!
Vanessa, the deli department of your grocery store may be able to solve your problem. If they carry corned beef, there should be no problem giving you a thick slice that you can cut into cubes for this recipe. I’m familiar with Boar’s Head brand, but any high quality corned beef should work.
Thanks Kathy and I’ll be sure to inquire at the deli counter if it’s possible!
Congrats on your wedding. I am a wedding planner and I know just how much work goes into it. And thank you for sharing with us! YOU are amazing!!
THANK YOU FOR THE BEST CORN BEEF RECIPE ON LINE…..I ALWAYS RESEARCH BEFORE COOKING SOMETHING NEW….YOURS IS THE BEST…GODBLESS YOUR WEDDING.