Corned Beef Hash Recipe
Not that there’s ever any leftover corned beef after St. Patrick’s Day around our house, but this year I’ve decided I’m going to make enough to have a bit leftover for the next couple of days. That way I can make one of my wife’s favorite dishes Corned Beef Hash.
Hashes in general are pretty easy to make and a staple for weekend breakfasts around our house since my wife doesn’t eat eggs. Plus, the little bits are perfect for tiny fingers and mouths mainly full of gums and tender young teeth.
One of the other things I love about hash is you can add whatever you want into them. I generally start out with the basics, potatoes, carrots, onions, some fresh herbs, salt and pepper. Then for a little flare I’ll grate in some Brussels sprouts or cabbage. Other greens are great to add at then end, just lightly wilted in, like spinach or kale.
You don’t have to use regular potatoes either. Sweet potatoes, yams, parsnips, celery root or sunchokes are all great substitutions or additions. Try this basic hash and then make it your own!
- 6 cups salted water
- ¼ pound Alaska red potatoes
- ½ pound Alaska yellow-fleshed potatoes
- 2 Tbsp peanut or coconut oil
- ½ pound mixture of root vegetables (sweet potato, turnip or other), diced into ¼-inch squares
- 2 carrots, quartered lengthwise and chopped
- 1 sprig celery, halved and chopped
- 1 cup white onion, chopped
- 1 clove garlic, minced
- 1 Tbsp Rosemary, tarragon, thyme or mix
- 1 pound cooked corned beef, cut or torn into bit-sized chunks
- Salt and pepper to taste
- Pinch of smoked paprika
- 2 Tbsp flat-leaf parsley, minced
- Bring water to a boil.
- Chop potatoes into bite-sized squares at least ¼-inch across. Add to water and cook until just tender, about 5 minutes.
- Remove, strain and cool rapidly in a cold water or ice bath.
- In a large frying pan heat oil over medium high heat. Add root vegetables, carrots, celery and onion and sauté for 3-5 minutes, or until just soft.
- Add garlic and fresh herbs and stir until acutely fragrant, about 30 seconds.
- Add potatoes and corned beef, stir to incorporate and cover for three minutes.
- Remove cover and stir until potatoes and corned beef are hot.
- Add salt and pepper, paprika and parsley and serve with a fried egg.