Homemade Corned Beef Hash

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This Irish recipe needs only 7 ingredients: Leftover corned beef from St. Patrick’s Day, pan-cooked with potatoes, butter-sautéed onions, plus a little Worcestershire sauce, salt, and pepper.

Sauté onions until translucent. Boil potatoes. Finely chop your corned beef.

Add 4 tablespoons of butter to your skillet with the onions, and turn heat to medium. Add potatoes and corned beef.

Cook 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.

Serve the hash with eggs and toast.

Repeat layers until finished. Cover with foil and bake in 350°F oven for 40-45 minutes or until bubbly all over. Let stand 10 minutes.

If you’re simply freezing your leftover hash, let it cool then scoop into a high-quality freezer bag. Squeeze out the excess air, seal shut, and freeze for up to 3 months.

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