Cooking Corned Beef Hash with Courtney

Now that the St. Patrick’s Day festivities are over, you may find that you’ve got a little bit of Corned Beef left over. What to do? You could always make an amazing Ruben sandwich but, hey, you can get a GREAT Ruben any day of the week at any self-respecting (!) restaurant (try Mulconry’s Irish Pub ). Homemade Corned Beef Hash, on the other hand, is very difficult to come by but so very easy to make! So, here’s our idea: take your leftover Corned Beef and treat you and your family to a side of Hash for your weekend breakfast!

This recipe is taken from Bon Appetite and is one of our favorites! We’ve taken the liberty of assuming you have leftover Corned Beef so have abbreviated the recipe somewhat. If you’re starting from scratch, here’s the link to the full recipe.

And here’s the abbreviated version:

Ingredients:

About 2 cups of leftover Corned Beef, shredded or small dice
1/4 cup chopped flat leaf parsley, plus more for serving
4 tablespoons unsalted butter
1 medium onion, diced
1 large Russet potato, peeled and cut into large pieces
Olive oil
Kosher salt
Freshly ground pepper
Chopped fresh chives (for serving)

Preparation:

Preheat oven to 200°
– Boil potato until it is tender, remove from water and chill until cool enough to handle (about 20 minutes) and then dice into 1/2″ pieces and place in large bowl
– Heat oil in nonstick skillet and add onion, cooking until just translucent, remove from skillet and place in bowl with potatoes
– Place the shredded or diced Corned Beef in the bowl with onions and potatoes
– Add 1/4 cup of parsley to the same bowl, toss the ingredients together and season to taste with salt and pepper
– Over medium heat, melt half the butter in the same skillet as used for the onions. Add half of corned beef mixture and press into a pancake. Cook undisturbed until underside is brown and crisp, 6–8 minutes.
– Set a plate over pan and carefully invert pancake onto plate; slide back into pan, pressing back into shape if needed. Cook until second side is brown and crisp, 6–8 minutes.
– Transfer hash to a rimmed baking sheet (it may break up a little), tent with foil, and keep warm in oven until ready to serve. Repeat with remaining butter and corned beef mixture.

Serve with your favorite eggs – but we think it’s best with over easy or poached eggs! Let us know if you like it as much as we do!