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    HOME » Recipes » Savory Breakfast

    Published: Mar 18, 2015 · Modified: Jan 2, 2020· This website generates income via ads ·

    Chunky Homemade Corned Beef Hash

    Jump to Recipe Print Recipe Pin Recipe

    If you are like us, you enjoyed homemade corned beef hash and eggs for breakfast this morning. If not, it's your loss. The best thing about St. Patrick's Day is the morning after St. Patrick's Day. I always cook a large enough corned beef brisket to assure we'll have leftovers. We love the leftovers for Reuben sandwiches and corned beef hash. The sandwiches will be tomorrow's dinner but the star of the show today was homemade corned beef hash.

    Homemade Corned Beef Hash @theeggfarm.com

    I have made corned beef hash for a long time but always found that it lacked a certain flavor I like in canned corn beef hash. Yes, I like canned corned beef hash too. I thought about it a lot before making the hash and decided what is missing from my homemade version was a little tang. Not heat, but tang. So this morning I added a splash of rice wine vinegar to the corned beef mixture before cooking. It provided just the tang I have missed, without being detectable as vinegar. Perfect. Michael and I both thought it was the best hash I have ever made.

    Homemade Corned Beef with Irish soda bread and poached egg.

    Chunky Homemade Corned Beef Hash

    Leftover corned beef becomes great corned beef hash for breakfast.
    5 from 1 vote
    PRINT Pin
    Prep Time 12 mins
    Cook Time 20 mins
    Total Time 32 mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 4
    Calories 351 kcal

    Equipment

    • Medium bowl
    • Non-Stick skillet

    Ingredients
      

    • 1½ cups chopped corned beef
    • 2 cups diced potatoes
    • ½ medium onion grated
    • 2 Tbs chopped parsley
    • Splash of rice wine vinegar
    • Salt and Pepper to taste
    • 2 TBS vegetable oil
    • 1 TBS butter
    • 4 Eggs cooked any way you like it

    Instructions
     

    • Mix the corned beef, diced potatoes, and grated onion in a medium bowl. Add parsley, vinegar, 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. Cover and cook slowly, over low heat until the potatoes are tender.
    • Remove the cover and continue cooking over medium heat until 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.

    Nutrition

    Nutrition Facts
    Chunky Homemade Corned Beef Hash
    Amount per Serving
    Calories
    351
    % Daily Value*
    Fat
     
    20
    g
    31
    %
    Saturated Fat
     
    7
    g
    35
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    9
    g
    Cholesterol
     
    219
    mg
    73
    %
    Sodium
     
    1175
    mg
    49
    %
    Potassium
     
    798
    mg
    23
    %
    Carbohydrates
     
    20
    g
    7
    %
    Fiber
     
    3
    g
    12
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    21
    g
    42
    %
    Vitamin A
     
    496
    IU
    10
    %
    Vitamin C
     
    48
    mg
    58
    %
    Calcium
     
    50
    mg
    5
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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

    Keyword corned beef, hash, homemade, potatoes
    Tried this recipe?Let us know how it was!
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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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