Corned Beef Hash is a delicious way to transform leftover Corned Beef and potatoes into the kind of casual comfort food that will turn anyone into a leftover lover.
But using corned beef and potatoes are just one option for cooking up a delicious hash. Here's the basic formula for how to make hash with pretty much any kind of leftover meat or veggies.
This recipe is part of our No Recipe Required series.
No Recipe Required is a series of quick and easy dishes that are more idea than recipe. Each dish in this series is meant to inspire really good, really quick and easy meals that can be adapted to what you like, what you have on hand, and how many people you're cooking for.
Hash is One of the Most Delicious Things to Make with Leftovers
Do you have time to cook from scratch every day? Of course not. Me either.
We have jobs and kids and spouses and friends and laundry and errands and whole entire lives to be lived.
So having really good leftovers in the refrigerator ranks really high on my list of favorite things.
You Don't Need a Recipe to make Corned Beef Hash
You don't even have to have corned beef to make hash.
Ham is especially good, but you could also use leftover pork chops, steak, or sausage. Hash is more about throwing ingredients in the pan in whatever quantities you've got.
Here's the basic formula:
- Dice an onion and bell pepper. I like to use red bell peppers because they're pretty. But, any bell pepper will do. Melt some butter in a skillet and cook them over medium heat until they're soft.
- Dice some leftover meat. Corned beef, of course, is a great choice. But, pretty much any kind of leftover meat will do here.
- Potatoes! Hash is a fantastic way to use up leftover potatoes. I used the leftover parsley buttered potatoes that I served with corned beef and cabbage a couple of nights ago. Leftover roasted potatoes or country potatoes also work great. OR - use frozen hash browns.
- Put everything into a bowl - onions and peppers, meat, and potatoes. Add some chopped fresh herbs if you like and a dash or two of Worcestershire sauce. I also like to add a tablespoon or two of grainy mustard, but that's up to you.
- Melt some more butter in a skillet and dump in 1 & ½ to 2 cups of hash. Use the back of a spatula to press the hash down into the pan, spreading it out into an even layer.
- Let it cook until everything starts to get kinda crispy. Stir it around and let it cook for a few more minutes, until everything's nice and hot and there are a few crispy edges in there.
Make Corned Beef Hash even more delicious by topping the whole thing with a fried egg. The eggs are 100% optional, but the runny yolk of a fried poached egg is pretty great.
One of the Best Reasons to Make Corned Beef and Cabbage is for the Leftovers
First of all, this is my all-time favorite recipe for Corned Beef and Cabbage. It's smothered in the most delicious mustard sauce and includes instructions for making it in a slow cooker or instant pot.
Leftover corned beef and cabbage is good hot or cold, layered onto a reuben sandwich, or made into hash.
St. Patrick's Day being 2 days ago, we happen to have some corned beef and potatoes in our refrigerator right now. And by "happen to", I mean I purposefully made enough for leftovers just for hash. So worth it.
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.
- 4 tablespoon buter
- 1 tablespoon extra virgin olive oil or vegetable oil
- 1 yellow onion, peeled and diced
- 1 red bell pepper, seeds and stem removed, diced
- 3 cups diced, cooked corned beef
- 2 cups diced cooked potatoes, or frozen hash brown potatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon grainy mustard (optional)
- ⅓ cup chopped fresh parsley
- Salt and pepper
- 4 large eggs
- ¼ cup chopped fresh chives (optional)
- Preheat the oven to 200 degrees F.
- Heat 1 tablespoon of the butter and the tablespoon of oil in a large skillet set over medium-low heat. Add the diced onions and peppers. Cook, stirring frequently, until soft and just beginning to brown.
- Add the cooked onions and peppers to a large bowl. Add the diced corned beef, potatoes, Worcestershire sauce, mustard, and parsley. Stir to combine.
- Add another tablespoon of butter to the skillet and set it back over medium heat. When the butter is melted, add half corned beef hash mixture. Use the back of a spatula to press the mixture against the bottom of the skillet, spreading it out into an even layer. Sprinkle the hash with about ½ teaspoon salt and pepper.
- Let cook without stirring for about 6 minutes, until the bottom of the hash is beginning to get crispy and brown. Stir and cook for another 5-6 minutes, using the spatula to mash the hash slightly as you move it around in the skillet.
- Divide the hash between 2 plates. Cover them loosely with aluminum foil and put them in the oven to keep warm.
- Repeat step #4 to cook the rest of the hash, filling two more plates, covering them with foil, and placing them in the oven to keep warm.
- Add one more tablespoon of butter to the skillet and set it back over medium heat. When the butter has melted, crack 4 eggs into the skillet, sliding them into the pan one at a time, being careful to not break the yolks.
- Turn the heat down to medium-low and sprinkle the eggs with a bit of salt and pepper. Let the eggs cook undisturbed until the whites are nearly set and the yolks are beginning to thicken but are not hard. Use a spatula to gently flip he eggs over, letting them cook on the other side for only about 5 seconds.
- Top each plate with one egg, sprinkle with chives, and serve.
Substitutes for Corned Beef
Hash is more about throwing ingredients in the pan in whatever quantities you've got. You can make hash with pretty much anything, not just with corned beef. Ham is especially good, but you could also use leftover pork chops, steak, or sausage.
How do you make corned beef hash crispy?
The secret to crispy hash is to let it cook in a hot pan for several minutes without stirring.
After adding the corned beef, veggies, and potatoes to the pan, use the back of a spatula to press the mixture against the bottom of the skillet. Then let the hash cook undisturbed for about 6 minutes. At this point, the bottom of the hash should be starting to brown and crisp.
Stir and cook for another 5-6 minutes, using the spatula to mash the hash slightly as you move it around in the skillet.
Amount Per Serving: Calories: 629Total Fat: 41gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 353mgSodium: 2070mgCarbohydrates: 24gFiber: 3gSugar: 4gProtein: 40g