I can always count on having leftover Corned Beef and potatoes after St. Patrick’s Day. It doesn’t matter if it’s a little or a lot, I always try to stretch what leftovers I have to make this super easy homemade Corned Beef Hash. Heck I’ve even added in chopped leftover boiled cabbage. It’s all so good and it never ceases to amaze me how you can really stretch out just a few ingredients.
Using precooked leftovers, the whole thing comes together in less than 30 minutes, which is enough time to fry up a few eggs and butter slices of deli rye toast. In what feels like no time at all, you’ll be putting a satisfying breakfast [or brinner ] on the table.
Of course it wasn’t until I was about to serve breakfast that it dawned on me to share this recipe. Hence the reason why there isn’t a step-by-step, the lack of food styling and the sub-par photos. However this easy Homemade Corned Beef hash recipe is too good to not share.
Something to keep in mind, is that this recipe is pretty forgiving. The measurements are approximate and easily be increased or decreased depending on what you have on hand without affecting the recipe. Simply taste and adjust to your preference.
Enjoy! And if you give this Easy Homemade Corned Beef Hash recipe a try, let me know! Snap a photo and tag me on twitter or Instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
Easy Corned Beef Hash
I can always count on having leftover corned beef and potatoes after St. Patrick's Day. It doesn't matter if it's a little or a lot, I always try to stretch what leftovers I have to make this super easy homemade corned beef hash. Heck I've even added in chopped leftover boiled cabbage. It's all so good and it never ceases to amaze me how you can really stretch out just a few ingredients.
Yield: 4 to 6 depending
Prep Time: 8 minutes
Cook Time: about 15 to 20
Total Time: about 30 minutes
1 teaspoon olive oil
1 tablespoon butter
1 cup diced yellow onion
1-1/2 to 2 cups leftover corned beef, diced small**
5 to 8 small to medium (cooked) leftover redskin potatoes (about 1-1/2 cups once diced small)**
1 teaspoon ground (dry) mustard
3/4 teaspoon dried thyme
1/4 teaspoon garlic powder
freshly ground black pepper
Pre-heat a large 12-inch skillet over medium heat. Add in olive oil, onions and a pinch of kosher salt. Stir and cook until the edges of the yellow onion starts to caramelize and turn golden. Add in the potatoes, corned beef, ground mustard , thyme, garlic powder and season with kosher salt and black pepper to taste. Stir and cook until heated through.
**This recipe is pretty forgiving. The measurements are approximate and easily be increased or decreased depending on what you have on hand without affecting the recipe.
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