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Corned Beef Hash from Leftovers

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!

Course: Breakfast, brunch, Main Course, main dish
Cuisine: American
Keyword: beef, corned beef, potatoes, st. patrtick's
Servings: 4 servings
Author: HelenFern
  • 2 cups cooked potatoes, cut into chunks
  • 1-1/2 cups cooked corned beef, cut into chunks
  • 1 Tablespoon olive oil
  • 1/4 cup sliced green onions
  • salt and pepper to taste
  • 4 large eggs
  1. 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. 

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

  3. Stir in the corned beef and let it heat through, browning the edges.

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

  5. 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.

Recipe Notes

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