If you made my recipe for corned beef and cabbage for St. Patrick’s Day, then you will love the recipe that I am sharing today. With my leftover corned beef I always make Homemade Corned Beef Hash for breakfast the next day.
Corned beef hash holds a special place in my heart. I have fond memories of waking up on Saturday and Sunday mornings with the sounds of Jazz music playing on the radio and my dad cooking up some breakfast for the family. Some of his specialties were homemade hash browns, German pancakes, and cinnamon toast. When he would make any of these breakfast meals I would be happy, but if he was cooking corned beef hash, I would be elated! It will always remind me of my dad. And so corned beef hash will always be special.
Growing up, Dad would open a can of hash and cook it until the potatoes and bits of meat were crisped to perfection, and I loved it. But, having homemade corned beef hash takes it to a whole new level.
Homemade Corned Beef Hash Recipe
Ingredients:
3 cups diced russet potatoes
1 cup chopped cooked onions
2-3 cups finely chopped cooked corned beef
4 tbs butter
2 dashes of Worcestershire sauce
salt and pepper to taste
Method:
Rinse, peel and dice potatoes to about 1/4 inch cubes. Set aside. Take your corned beef and finely chop. Next comes the onions. If I have left over onions from making corned beef and cabbage, this is a great way to use them up. I finely chop the cooked onions and set aside. If you don’t have onions that are already cooked, take raw onions and saute them in butter until they become translucent in color. Now take your diced potatoes and boil for 5 minutes. Drain potatoes, rinsing them with cold water to stop the cooking process.
Next take a large skillet and melt 4 tablespoons of butter on medium heat. Add diced boiled potatoes to skillet along with onion and corned beef. Season with salt and pepper and a couple dashes of Worcestershire sauce. Cook corned beef hash until the meat gets nice and crispy, stirring and flipping the mixture often so as not to burn. It usually takes a good 20 minutes to get it to perfection. Serve corned beef hash with pan fried eggs and toast. Yum! Writing this post up is making me want some more!I guess I better make some more corned beef and cabbage. It’s worth it just for the leftovers alone!
Ingredients
- 3 cups diced russet potatoes
- 1 cup chopped cooked onions
- 3 cups finely chopped cooked corned beef
- 4 tbs butter
- 2 dashes of Worcestershire sauce
- salt and pepper to taste
Instructions
- Rinse, peel and dice potatoes to about 1/4 inch cubes. Set aside. Take your corned beef and finely chop. Next comes the onions. If I have left over onions from making corned beef and cabbage, this is a great way to use them up. I Finely chop the cooked onions and set aside. If you don't have onions that are already cooked, take raw onions and saute them in butter until they become translucent in color.
- Take your diced potatoes and boil for 5 minutes. Drain potatoes, rinsing them with cold water to stop the cooking process.
- Next take a large skillet and melt 4 tablespoons of butter on medium heat. Add diced boiled potatoes to skillet along with onion and corned beef. Season with salt and pepper and a couple dashes of Worcestershire sauce. Cook corned beef hash until the meat gets nice and crispy, stirring and flipping the mixture often so as not to burn. It usually takes a good 20 minutes to get it to perfection. Serve corned beef hash with pan fried eggs and toast.
If you like this recipe check out others like it here.
My Father also made a similar recipe to this on rare Sunday mornings after church – I had forgotten about that memory until I read your post – Can’t wait to cook this for my ever-growing 17 year old! Thanks so much Karrie or yet ANOTHER great recipe that saves me time AND money! Bless you
Thanks, what a great idea for left overs. This is what is for dinner tonight!
Made this recipe today and it was a success! Thanks so much for sharing 🙂
Yeah! Glad you liked it!
I plan on making this, this weekend. Can you tell me how many people it will feed? Thanks!
It usually makes enough to feed about 6.
I JUST made this, my husband has been to the kitchen 3 times to see if it is ready yet. Great recipe and brings back good childhood memories of Dad making this.
I love how food can represent such great memories!
Hi,
I want to make this sometimes this week and I was wondering for the corned beef, do I just buy the one that comes in a can? And if so, how many cans should I buy?
Thanks!
Hello,
Reading the recipe, I’m inclined to think that it uses the actual corned beef brisket…The one all grocery stores have in early March for St. Patty’s. It tends to come in a red brine with spices.
Corned beef hash is something you would make with the leftovers from the brisket….Or in my case, I buy the corned beef brisket after St. Patty’s at half off and cook them just to make hash n_n
This is a really well written recipe. Thank you for telling how to cook the potatoes and how big to dice everything. I will be back to your site to try other recipes for sure.
I’ve made a batch with leftover corned beef – any thoughts on the best way to freeze it?
Hubs LOVES corned beef hash for breakfast but to be honest I am not a fan of it. If I make the recipe as is, would the leftovers be ok refrigerated?
yes!
This is my go to recipe anytime I have leftover corned beef. Very good and easy.
Loved it!!