Since I was getting back from my trip to San Diego on Sunday (St. Patrick’s Day) we had our corned beef dinner a day late. I am always left with lots of corned beef after our St. Patrick’s Day dinner and this year I wanted to put it to good use. I love corned beef hash, but have only had it from the can. I know there are better ways to eat it and since I had some leftover corned beef, I figured I would put it to good use and we could have a delicious breakfast this morning.
This recipe is super yummy and quick & easy to make. Two of my favorite things when cooking and the best part is the left over potatoes and corned beef are already cooked!
- 2-3 Tbsp unsalted butter
- 1 medium onion, finely chopped (about 1 cup)
- 2-3 cups finely chopped, cooked corned beef
- 2-3 cups chopped cooked potatoes
- Salt and pepper
- Chopped fresh parsley
1 Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
2 Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.
3 Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.
4 Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.