Corned Beef Hash

  • Level: Easy
  • Total: 25 min
  • Prep: 16 min
  • Cook: 9 min
  • Yield: 4 servings
Save Recipe

Ingredients

2 to 4 tablespoons unsalted butter

1 tablespoon vegetable oil

1 small onion, chopped

Kosher salt and freshly ground pepper

Kosher salt and freshly ground pepper 

2 cups diced leftover rutabaga, carrots, potatoes and leek

2 cups diced leftover rutabaga, carrots, potatoes and leek 

2 cups chopped leftover corned beef

2 tablespoons chopped parsley

1 to 1 1/2 cups leftover corned beef cooking liquid

Directions

  1. Heat 2 tablespoons butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the onion, season with salt and pepper and cook until translucent, about 4 minutes. Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes. Add the corned beef and cook until slightly brown, about 2 minutes. 
  2. Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid. Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed. Cook until the hash is dark on the bottom, about 2 minutes. 
  3. Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes. Add 1/4 cup cooking liquid 1 minute before serving. 

Corned Beef Hash

Corned Beef

Corned Beef Hash

Corned Beef Hash with Poached Eggs