Fresh corned beef hash tastes much better than the canned hash, and it’s a great way to use up leftover St. Paddy’s Day corned beef. I purposely cook a whole corned beef just to make hash. I throw the carrot in for color, claiming it’s the leprechaun’s gold. Serve with an egg on top.
Prep Time::15 mins
Cook Time::35 mins
Total Time::50 mins
Servings::8
Ingredients
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
½ teaspoon ground black pepper, or to taste
¼ teaspoon dried thyme leaves
1 pinch salt to taste
Directions
Gather all ingredients.
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Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion until lightly browned, about 8 minutes.
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Stir in potatoes and carrot; cook, stirring occasionally, until tender, about 15 minutes.
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Stir in corned beef, parsley, pepper, thyme, and salt. Cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes.
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Serve and enjoy!
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