Shortcut Corned Beef Hash Recipes

DELUXE CORNED BEEF HASH

Deluxe Corned Beef Hash image

I purposely cook a whole corned beef just to make hash. There's nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy's Day corned beef. I throw the carrot in for color, claiming it's the Leprechaun's gold. Serve with fried eggs and brown soda bread (farls).

Provided by Debra Steward

Categories Breakfast and Brunch Potatoes

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
¼ teaspoon dried thyme leaves
1 pinch salt to taste
½ teaspoon ground black pepper, or to taste

Steps:

Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Nutrition Facts : Calories 320 calories, Carbohydrate 24.6 g, Cholesterol 81.5 mg, Fat 14.1 g, Fiber 2.5 g, Protein 24.7 g, SaturatedFat 5.5 g, Sodium 1559.4 mg, Sugar 1.2 g

SHORTCUT CORNED BEEF HASH

Shortcut Corned Beef Hash image

Categories Beef Potato Brunch Kid-Friendly Quick & Easy Spring Winter Pan-Fry Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 2 Servings; can be doubled

Number Of Ingredients 7

Ingredients

2 1/2 cups frozen cubed hash brown potatoes, thawed
6 ounces diced cooked corned beef (about 1 1/2 cups)
1/2 medium onion, chopped
1/2 medium green bell pepper, chopped
1 teaspoon dried thyme
1/4 teaspoon ground pepper
1 1/2 tablespoons olive oil

Steps:

Combine potatoes, corned beef, onion, bell pepper, thyme and ground pepper in bowl; toss to blend well. Heat oil in heavy medium skillet over medium heat. Add potato mixture; press to flatten with spatula. Cover and cook until bottom begins to crisp, about 5 minutes. Using metal spatula, turn over browned bottom in sections. Cook uncovered until hash is thoroughly flecked with brown bits and onion and bell pepper are tender, turning over browned bottom in sections 2 more times, about 10 minutes longer. Divide between plates and serve.

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