Homemade Corned Beef Hash

With my leftover corned beef, I always make Homemade Corned Beef Hash for breakfast the next day.

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.

Chop your onion, then sauté with butter in a large pan or skillet until onions are translucent. Remove the pan of onions from heat.

Bring 8 cups of water to a boil. Peel, and dice potatoes to about ¼-inch cubes. Finely chop your corned beef until the pieces are the size of crumbled taco meat.

Now drain your diced potatoes, then boil them for 5 minutes. Then drain. 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 to get it to perfection.

Serve the hash with eggs and toast.

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