Easy Corned Beef Hash

Easy Corned Beef Hash | Very Culinary

by Amy Flanigan on March 6, 2013 · 5 comments

I would challenge anyone to deny the best part of a Thanksgiving turkey is the left overs you get to use in sandwiches and enchiladas the next day. Amiright? So I would also argue that the best part of making corned beef and cabbage for St. Patrick’s Day, is the left over beef you get to put in Reuben sandwiches and/or hash. Clearly. 

Since I know you’re going to make the slow cooker corned beef - right? You’re totally making it. Don’t let me down, now! – then I know you’ll save a little to make this hash. With the salty beef, sweet onion, crispy potatoes, zesty horseradish, and topped off with a runny egg, it’s a complete breakfast that only takes you 25 minutes to prepare.

Corned Beef Hash | Very Culinary

Serving it with a poached egg is optional mandatory. Just kidding. Not really kidding. I’m unable to be objective when it comes to runny eggs.

Easy Corned Beef Hash
Serves 4
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients
• 3 tablespoons unsalted butter
• 1 small sweet onion, diced small
• 2 cups Simply Potatoes shredded hash browns (found in the refrigerator section at the market)
• 1 cup cooked corned beef, finely chopped
• 1 tablespoon horseradish
• 1/8 teaspoon black pepper
• fresh chopped chives, optional
• eggs, optional

Directions
In a large nonstick pan, melt butter over medium-high heat. Add onion and sauté until softened and translucent, about 3 minutes. Stir in the potatoes, corned beef, horseradish, and pepper; gently mix together.

Turn down heat to medium and let cook for about 3-5 minutes without stirring; flip hash over in large pieces and allow to cook, without stirring, for another 3-5 minutes or until bottom is browned. Give it a quick stir, breaking it up.

Serve hot with a poached egg and chopped chives sprinkled on top, if desired.

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Leave a Comment

{ 5 comments… read them below or add one }

Carrie @ Bakeaholic Mama March 15, 2013 at 5:05 am

Hash is my favorite thing in the world. Seriously. I even go nuts for the canned version! Gross I know but I love it….

Reply

Miss @ Miss in the Kitchen March 10, 2013 at 8:05 pm

I want this right now! Totally amazing.

Reply

Mom March 9, 2013 at 8:38 am

If this is as good as it looks, I’m game for it.

Reply

Joanne March 7, 2013 at 7:46 am

I’m making a (non-corned beef – sorry love!) hash tonight and you’re making me crave that runny yolk all the more!

Reply

Rachel @ Baked by Rachel March 6, 2013 at 11:48 am

Great leftover recipe! We’re big fans of breakfast too :)

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