Corned Beef Hash

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delicious. used pre-cooked corned beef & just made the hash.

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As written I think this recipe was just ok. It killed me that there were no potatoes in it. But I thought I'd give it a try since I had leftover corned beef and cabbage, and because I didn't have leftover potatoes. Even after draining the cabbage well I think there was just too much moisture in it.

However, this morning I tried the recipe again swapping the cabbage for boiled yukon gold potatoes. It was fantastic! In my estimation a true corned beef hash.

I can't stand when people here change the recipe, and then rate it. That's why I gave it only three stars. If it had the potatoes, I would have definately given it five stars. Very tasty.

Just my opinion.

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It's not rocket science, people. Throw leftovers from a corned beef and cabbage dinner into a skillet with some peppers and herbs and fry it up. Personally, I prefer just chopping up some fresh potatoes and onion and frying them up, then adding the corned beef and some roasted peppers into the mix. Scramble some eggs on the side and dig in.

But this recipe still gets four stars, since anything with corned beef in it has to be good.

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I used most of the base ingredients with a few changes. First, I also boiled red potatoes with the corned beef and cabbage so I chopped those into the hash as well.

Second, I left out the green peppers out of deference to some family members; not MY choice, I'm sure it's much better with them in.

Third, I cooked the hash much longer than called for so it browned up nicely. I did 3 turns of 10 minutes plus another 5 or 6 at the end, and then topped with shredded cheese. Make sure you don't put an actual cover on the skillet otherwise it'll stay too moist and won't brown well enough. I used a pie plate to keep it pressed down as suggested.

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it taste pretty good.

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amazing allot of taste evryone loved it!!!!!

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Made this for my mom's birthday breakfast the day after we had corned beef & cabbage for dinner. Hearty and tasty.

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I've always loved corned beef hash, but was frightened away from trying to make it myself by an overly-complex recipe in a cookbook. Although I didn't exactly follow the recipe published here, it gave me the understanding that hash doesn't have to be a hard time. I'm now sitting down to a nice Saturday brunch of hash made from left-over boiled dinner ingredients -- corned beef, carrots, potatoes, cabbage parsnips and onions cooked in a pressure cooker in black beer and water -- along with some garlic and black pepper, served over English muffins, and topped with a couple of poached eggs done in water acidulated with apple cider vinegar. And I am in hash heaven!

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Corned beef and cabbage is time consuming and a little labor intensive. After the initial joy of the finished product, the next morning is an equal if different "divine" experience. This recipe goes right next to the "Good Eats Roast Turkey" in my multi-generational cookbook of Hall of Fame recipes

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I didn't think I could find a recipe I loved more than Alton Brown's buttermilk pancakes, but here it is. This is worth the 2 weeks of brining and 4 hours of food prep on the corned beef and cabbage. My mouth is still watering. I can not wait to make it again.