Corned Beef Hash

Corned-Beef-Hash.jpg
Corned Beef Hash. Linda Larsen
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: Serves 4-6
Ratings

I couldn't believe I didn't have a recipe for Corned Beef Hash! Now I do.The combination of textures and flavors in this easy recipe is wonderful. I like to top mine with some creamy Dijon mustard spread, which you'll find in the condiments aisle of the supermarket. It's perfect for St. Patrick's Day leftovers.

You don't need to have leftover cooked potatoes for this recipe; just use a package of refrigerated potato wedges or slices. That great convenience product should be in everyone's fridge.

Serve this delicious hash with a green salad tossed with grape tomatoes and avocados and drizzled with a vinaigrette salad dressing, or a fruit salad drizzled with some orange juice and honey. For dessert, try my Peppermint Bonbon Fudge Swirl.

What You'll Need

  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 cups cubed cooked corned beef
  • 4-5 cups cubed cooked potatoes OR 1 (16-ounce) package refrigerated red potatoes or creamer potatoes
  • 1/3 cup beef broth
  • 2 tablespoons heavy cream
  • 2 tablespoons Dijon mustard
  • Salt and pepper to taste

How to Make It

In a large skillet, melt the butter and olive oil together over medium heat. Add the onion and garlic; cook and stir until tender, about 6 minutes.

Add the corned beef and potatoes; cook and stir until hot and crisp; this should take 7 to 10 minutes.

Meanwhile, combine the broth, cream, and mustard in a measuring cup and beat with a fork to combine; sprinkle this mixture over the hash in the skillet, turning with a spatula.

Cover and cook for 10 to 15 minutes, stirring occasionally, or until the potatoes are tender and the liquid is absorbed. Season with salt and pepper to taste and serve.