We had a lot of leftover corned beef from St Patrick’s Day so I decided to try making homemade corned beef hash. I like the canned stuff (Melissa says it looks and smells like dog food) but always wanted to try making it myself (because who doesn’t prefer fresh to canned foods). So I figured now was the perfect time.
Jessi’s Corned Beef Hash
- About 2lbs leftover corned beef, cubed into small bite-size pieces
- 4-5 medium sized potatoes (I used red and yellow but sweet would also be really good), cubed into bite size pieces
- 1 small onion (or more if you like onion)
- 1 1/2 tsp minced garlic
- Olive Oil
- A pinch or two of basil
- About 1/2 tsp of smoked Paprika
- A pinch or two of parsley
- 2-3 pinches of salt (or more to taste)
- A pinch of black pepper
On medium heat, cook onions in olive oil until soft. Add garlic and potatoes (and olive oil if the pan is getting dry) and cook until potatoes begin to soften and brown. Add corned beef, spices, and salt. Stir and cook on low until corned beef is hot.
I served mine with fried eggs on top and homemade biscuits (those will be on the next post). You could also cook it all in a cast iron or oven safe pan, crack a few eggs on top, and cook in the oven until whites are done. You could also use different potatoes, add peppers, try different spices…it’s a pretty easy and versatile dish. Next time I make it I’m going to use sweet potatoes.
An Awfully Big Adventure 