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    HOME » Recipes » Beef

    Published: Mar 5, 2014 · Modified: Jan 3, 2020· This website generates income via ads ·

    Homemade Corned Beef Hash

    Jump to Recipe Print Recipe Pin Recipe

    Corned beef hash, made from leftover corned beef, is one of the best reasons to make corned beef. I said the words corned beef three times in one sentence. That is almost the same number of times I have eaten it in the last 24 hours. I used the last chunk of corned beef this morning to make hash. I took a shortcut and used packaged, shredded hash browns from the refrigerated section of the store, usually located near the eggs. I have not been as successful using fresh potatoes but these grated, partially cooked hash browns worked well. Michael and I both like canned corned beef hash. I know, I know, but we like it! So, I took another shortcut and grated the corned beef using the largest side of my box grater. The result was a consistency more like canned corned beef hash, which we like! I went ahead and grated the onion while I was at it! You can see the ratio of corned beef to potato to onion here.

    hash-4

    I mixed all three in a large bowl and seasoned it with salt, pepper, and a little chopped parsley. That was all I did to it.

    hash-6

    I added a couple of tablespoon of oil and a tablespoon of butter to a non-stick pan and cooked the hash, leaving it undisturbed until golden brown on one side. Then I flipped it over and browned the other side. I served it in small, preheated cast iron skillet, perfect for one serving. Topped with a sunny side up egg, a little hot sauce, and a slice of buttered rye toast it was heavenly, and so easy to make.

    Homemade Corned Beef Hash

    Leftover corned beef, frozen hash brown potatoes, and onions make a great "homemade" corned beef hash.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course
    Breakfast
    ,
    Brunch
    Servings 2

    Equipment

    • Medium bowl
    • Medium frying pan

    Ingredients
      

    • 1 ½ cups grated corned beef
    • 2 cups grated hash browns
    • ½ medium red onion grated
    • 2 Tbs chopped parsley
    • Salt and Pepper to taste
    • 2 TBS vegetable oil
    • 1 TBS butter
    • Egg cooked any way you like it

    Instructions
     

    • Mix the grated corned beef, hash brown potatoes, and grated onion in a medium bowl. Add parsley, salt, and pepper.
    • Heat oil and butter in a non-stick frying pan. When the oil is hot add the hash mixture and spread out evenly.
    • Cook slowly, over medium heat until the potatoes finish cooking and it is browned on the bottom.
    • Flip the hash over and continue cooking until browned.
    • Serve on a heated plate or personal sized skillet topped with an eggs of your choice.
    • Buttered rye toast on the side is perfect with this.

    Nutrition

    Calories: 586kcalCarbohydrates: 40gProtein: 31gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 111mgSodium: 2259mgPotassium: 1189mgFiber: 4gSugar: 1gVitamin A: 512IUVitamin C: 72mgCalcium: 47mgIron: 5mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

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      Recipe Rating




    1. April says

      March 10, 2014 at 10:15 am

      I love corned beef hash, and am looking forward to left over corned beef to make some next week. I love that idea of shredding the corned beef. Looks delicious!

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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