Corned Beef Hash from Leftovers

I love hash. Any kind of hash. But my favorite is corned beef hash.

I know a lot of people who cook corned beef for St. Patrick’s day dinner, but often have a lot left over. Sandwiches are great, but my favorite way to use the leftovers is to make hash!  But what exactly is hash?

What exactly is “hash”?

Wikipedia says it’s a “culinary dish consisting of chopped up meat, potatoes, and onions fried”. Corned beef hash, the way we know it today, came from New England as a way to use the leftovers from the traditional boiled dinner. And that’s what we’re doing here!

Corned beef is really not an Irish national dish. It’s typically an Irish American choice to celebrate St. Patty’s. They used corned beefas a substitute for bacon (which was much more expensive) in the late 1800s.

Hash can be any meat. You can add a variety of vegetables but onions are typical to add a little sweetness. No onions in this recipe – just potatoes and beef. So get the pan out, heat up some oil and get ready to enjoy a delightful plate of leftovers, tossed together in a flurry of flavor and satisfaction.

Here’s how to make some hash –

Start by getting everything cut into chunks.

Heat the oil in a heavy skillet (I love cast iron). If you are using onions, now is the time to sauté them if you are starting with raw.

Add the potatoes and cook on medium heat until they are lightly browned.

Stir in the corned beef

and let it heat through, browning the edges.

Add salt and pepper to taste, although you aren’t likely to need a lot of salt.

Serve it hot with soft poached or fried eggs. The runny yolk mixes with the meat and potatoes and makes a rich and flavorful sauce. Garnish with sliced green onions.

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