Corned Beef Hash is a hearty, delicious breakfast dish made quickly on the stovetop. Using only a few simple ingredients, this recipe is the best way to use up any leftover corned beef!
3medium russet potatoesdiced small (about 1/2 inch cubes), about 3 cups
½medium oniondiced (about 1 cup)
1teaspoonItalian seasoning
1teaspoondried chives
1teaspoongarlic salt
2 ½cupsshredded corned beeffully cooked
Instructions
Melt your butter in a large pan or skillet over medium heat. Once the butter is fully melted, add your diced potatoes and onions. Cook over medium heat for 12 minutes, or until the onions begin to turn golden brown.
Add the shredded corned beef and stir to combine. Sprinkle on the chives, Italian seasoning, and garlic salt. Stir again to combine the ingredients and allow them to cook for another 3-4 minutes.
Salt and pepper your dish to taste. Serve and enjoy!
Notes
This delicious hash is great served on its own or topped with an egg or two. You can also add some freshly chopped parsley, crumbled bacon, or tabasco sauce to your corned beef hash to add some extra flavor.
You can store your leftover hash in the fridge for up to 4 days. The hash is best reheated in the microwave for 1-2 minutes (stop halfway through and give the leftovers a quick stir) or on the stovetop over medium heat until warm all the way through.
If you are starting with an uncooked corn beef roast, simply place the roast in a pot and cover it with water. Add the included spice packet and bring the water to a boil. Once the water is boiling, cook your roast for 2 ½ hours. After that you can shred it and continue on!
Other spices that go great in this hash include paprika, red pepper flakes, freshly minced garlic, cayenne chili powder, peppercorns, etc.
The smaller you dice your potatoes the quicker they will cook. You want the potatoes to be soft enough to pierce with a fork with little to no resistance.