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, even if it’s a few chives or just a bit of green onion. Egg, for me, is always optional but makes this feel more like a meal.
If you’ve never been impressed with a Corned Beef Hash before, try this recipe. 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.
But most importantly, the potatoes are just gorgeous and get the most wonderful crispy, cruchy crust. In a way, it’s like the recipes that twice fry french fries.
If you don’t have leftover potatoes, though, just microwave some first, then open them up and spoon out the insides when they’re cool enough to handle.
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 this marvelous Corned Beef Hash.
Check the gallery, below, for some other ideas to use that leftover Corned Beef & Cabbage Dinner, and you’ll find them all, and a few more Irish recipes under the button on the bottom of the page, Irish & Irish American Recipes.
Corned Beef Cabbage Dinner & Leftovers
The Brisket, itself, was close to 8 dollars, but by squirreling away a bit of the corned beef & creative use of the leftovers, I’m able to average that cost over three meals.
This Corned Beef Hash is by far the most inexpensive, using the bits and pieces leftover from carving the Corned Beef Dinner. You might notice the toast is made from the Marbled Rye I used for the Reubens.Print
Corned Beef Hash
Starting this hash with leftover, cooked potatoes is not just a time or money saving technique. Using the cooked potatoes makes the best hash browns, ever!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- 1 lb cooked potatoes, peeled and cut into a good sized dice, almost 3/4″, about three or four 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 overcrowd 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.
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