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!

Corned Beef Hash Recipe

Homemade Corned Beef Hash is perfect for a healthy breakfast!

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Course: Breakfast, Main

Cuisine: American, Irish

Keyword: corned beef hash

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 6

Calories: 251kcal

Author: Karrie

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

US Customary - Metric

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.

Nutrition

Serving: 104g | Calories: 251kcal | Carbohydrates: 15g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 766mg | Potassium: 640mg | Fiber: 3g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 29.2mg | Calcium: 44mg | Iron: 4.4mg

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