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