Post St. Paddy’s Day Corned Beef Hash Recipe

corned beef hash

Leftovers. You either love ’em or hate ’em. I happen to love them.

Every Thanksgiving I save the turkey carcass and make the most delicious turkey soup the next day. And on the day after St. Patrick’s Day I make corned beef hash from the leftovers.

Start with my recipe for Irish Boiled Dinner and be sure to cook enough potatoes so you have some left over for the hash. Everyone has their personal preferences for how they like their hash, so this recipe can be adapted to your own taste. I like to make large diced potatoes and fry them until they’re crispy. You can used Yukon Gold or Russets, again it’s preference. I also like some of the diced onion to get a little charred for extra flavor. By using peanut oil you get a nice crispy crust on the potatoes. Then just toss in the diced corned beef in whatever size dice you prefer until it’s all heated through. If you want to really indulge, place a fried egg on top of each serving.

Recipe for Corned Beef Hash

  • 2 tbs. peanut oil
  • 1 medium onion, diced
  • 2-3 cups diced and cooked corned beef
  • 2-3 cups diced cooked potatoes
  • salt and pepper
  1. Heat oil in a large heavy skillet (preferably cast iron) on medium heat.
  2. Add onion and saute until tender and starting to brown.
  3. Add the potatoes and fry until crispy.
  4. Add corned beef and gently mix in with potatoes until heated throughout.
  5. Season with salt and pepper to taste.
  6. Serve with a poached or fried egg on top.

Serves 4.