This corned beef hash recipe is a great way to use leftover corned beef from St. Patrick's Day dinner or any time. But if you don't have any leftovers on hand, you can just use deli corned beef.
The nice thing about this recipe is that it works just as well for breakfast as it does for lunch or dinner.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4-6 servings
Ingredients:
- 3 cups peeled and diced potatoes
- 1 Tbsp. canola oil
- 1 small onion, diced
- 2 cups shredded corned beef (either leftover cooked corned beef or deli corned beef)
- 1 Tbsp. Worcestershire sauce
- 1/2 cup half and half
- 1/2 tsp. freshly-ground black pepper
Preparation:
- Place potatoes in a heavy saucepan and cover with enough water so that there is 1 inch of water above the potatoes.
- Bring to a boil, and cook, uncovered until fork-tender, about 6 minutes. Drain.
- Heat oil in a large (12-inch) nonstick skillet over medium-high heat. Add onions and cook until softened, about 2-3 minutes.
- Add potatoes. Let potatoes cook about 5 minutes until browned on the bottom.
- Flip the potatoes and add the remaining ingredients. Cook until all the liquid evaporates. and the potatoes are golden browned
Serve topped with poached eggs.
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