Corned beef hash is a hearty comfort food to make, perfect for using up leftover corned beef. My Granny-Ma's version was just the potatoes, sweet onions, and corned beef, all fried in bacon grease. And yes, sometimes she used canned corned beef when times were tough, so feel free to substitute. I have embellished it just a little with the addition of green bell pepper. Add some fried eggs on top for added protein to stretch it further. Red potatoes hold together better, but you may substitute Idaho or russet.
- 2 large red potatoes, peeled and cut into 1/2-inch dice
- 2 Tablespoons bacon grease or vegetable oil
- 1 sweet onion, diced
- 1 small bell pepper (sweet capsicum), diced
- 2 cups leftover corned beef, coarsely chopped (may used canned)
- Kosher salt and lots of freshly ground black pepper to taste
- Chopped parsley for garnish
Place diced potatoes in a saucepan and cover with salted water. Bring to a boil and cook for 5 minutes. Drain thoroughly.
Place a heavy nonstick skillet over medium heat, and add the bacon grease or vegetable oil. When hot, add the potatoes, sweet onions, and bell peppers. Press into a single layer as much as possible. Let cook until golden on the bottom, then turn and continue cooking, tossing occasionally, until golden on the other sides. (Do not worry if the potatoes begin to fall apart a bit.)
When lightly browned, add the corned beef. Continue cooking until corned beef is heated through. Taste and add salt (if needed), along with lots of black pepper. Sprinkle with chopped parsley to serve.
Yield: 4 servings
More Hash Recipes:
• Hash Brown Potato Casserole
• Clam Hash
• Corned Beef Hash with Eggs
• Chicken Apple Hash
• Red Flannel Hash
• Corned Beef Parsnip Hash
• Salmon & Shiitake Hash
• Crispy Southwest Polenta Hash
• Turkey, Ham, and Vegetable Hash
• Scalloped Potatoes with Broccoli and Ham