There is Corned Beef Hash, and then there is Corned Beef Hash. I think Hash should be more than some lightly browned “Hash Browns.” At it’s best, it’s a dish with a crunchy crustiness, the outsides of the potatoes golden brown, the insides gorgeous and creamy. The Corned Beef should be crispy with just a bit of give, like a really nice bacon. There should always be a little something fresh. Egg, for me, is always optional, but makes this feel more like a meal.
I think you’ll love this time saving method of starting the hash with already cooked potatoes, preferably ones that are leftover from your Corned Beef Dinner. They’re just gorgeous and get the most wonderful crispy crust.
I’ve made my Corned Beef Hash as a part of a trio of meals from a Corned Beef Brisket: there was the Corned Beef Dinner, then Reuben Sandwiches and now a marvelous Corned Beef Hash. (I also did a Nested Corned Beef Hash Cups.) The Brisket, itself, was close to 8 dollars, but by creative use of the leftovers, I’m able to average the cost over three meals.
The Corned Beef hash is by far the most inexpensive, using the bits and pieces leftover from carving the Corned Beef Dinner. For toast, I’ve saved a bit of the Marbled Rye from the Reuben Sandwiches. The cost was about $2.75 for the meal, but only $1.75 for the Hash and Eggs.
Corned Beef Hash
- 1 lb cooked potatoes, peeled and cut into a good sized dice, almost 3/4″, about four or five medium. Leftover potatoes are perfect.
- 1/2 to one cup corned beef pieces (should be small)
- 4 tablespoons oil
- 1 onion, chopped
- optional, but you may add any leftover cabbage and carrots from the corned beef dinner
- 3 or 4 green onions, white and green parts, cut thinly on the diagonal
- 4 large eggs, optional, poached or cooked in the hash
Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain, cool and dry, or even better, use leftover potatoes and dice.
Heat a large skillet, or two smaller skillets and add the oil. If you’re using a smaller skillet, you’ll need a bit more oil. The biggest mistake, in my opinion, is to not use enough oil, and then have to add more, then a bit more. The second is to over crowd the pan. To get a beautiful crunch with a creamy center to the potato, use this shallow fry method. Excess oil will be drained off.
When potatoes are nearly done, add the corned beef. Stir around as the corned beef darkens and crisps. Add green onion. Tilt pan and allow to drain, spoon off extra oil. Salt and pepper to taste.
Place Hash on plate or serving platter, top with a poached egg.
Alternatively, after the excess oil is drained, make several holes in the hash and drop an egg into each. Turn heat to a moderate setting, cover and cook to desired doneness.
Meals from Corned Beef Dinner:
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read below for additional tips as well as throughout the recipe, for saving time and managing food.
Strategies Applied, meal 3
- I’m dividing and conquering here: I made a Traditional Corned Beef Dinner, and am using the Leftovers for two more meals. I’ll cost average the corned Beef over three meals – the cost of the Corned Beef is $7.96, divided by thee is $2.86 a meal…although it might be a bit of a “cheat” since some meals use more Corned Beef and others use less, it’s a great way to break up the cost of budget dinners, and a strategy included in my meal planning.
- This is the third meal of a trio revolving around the Corned Beef made for Saint Patrick’s Day – The first was the dinner itself, the second Reubens and the third, Hash. Technically, there is really more Corned Beef used the first night, less for Ruebens, and even less for this Corned Beef Hash, but hey, that’s what averaging is! The Corned Beef for this meal ran about 80 cents..
- Bread: I bought Marbled Rye, on sale for $2.00 a loaf, an inexpensive substitute would be homemade Irish Soda Bread. I’ll save out 8 slices for Reuben sandwiches; the loaf was small, 16 slices, so I’ll count half towards this meal. $1.00.
- Potatoes: Cost for 5 potatoes, about 6 ounces each, at an Aldi’s St. Patrick’s sales price of 26 cents a pound: 49 cents.
- Onion: Another vegetable I’ll pick up at Aldi’s: 50 cents a pound, two are 15 cents.
- Eggs: Stock up on eggs when they’re inexpensive, normally during Holiday weeks. Low prices in my area range from free (often with other purchases) to anywhere from 50 to 88 cents. They last for weeks in the fridge – The date on the container is a ‘buy’ date, and you can expect them to last a good six weeks past that date. If you pick up two or three packages when they’re at their low, you’ll rarely need to pay full price.Refrigerate right away and never store in the door; eggs keep best in a colder part of the refrigerator, in their own box. (Then put your partially used vegetables in the door where you’ll see them and remember they need to be used ASAP – the half a bell pepper or onion, etc.) In doubt about an egg? If it floats in water, discard, just to be on the safe side. Cost for 4 at 88 cents a dozen? about 30 cents.
- Green Onion: I try to buy on sale for about 50 cents a bunch (usually during Holidays) then put the white tips in a jar of water in a sunny window to regrow. Kids love taking ownership of the project. I only need to replenish every few months. Cost is so minimal that I don’t even count it.
Recipe reposted and repriced March 2014
Raw or under cooked eggs may pose a safety risk