Corned Beef Hash Recipe
If you've never made your own corned beef hash, you're in for a real treat. Homemade corned beef hash is so much better than the kind that comes from a can.
You'll need about a pound of cooked corned beef for this recipe, so it's great for using leftover corned beef. But I know for a fact that some people will prepare a whole corned beef brisket specifically for making this corned beef hash recipe.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 1 lb. cooked corned beef
- 5-6 small (about 1 lb) white or red potatoes (not Russets)
- ¼ large onion (about ½ cup after chopping)
- 1 clove garlic
- ¼ tsp paprika
- Kosher salt and freshly ground black pepper to taste (see note below)
- Preheat oven to 400°F.
- Cut the potatoes into quarters and transfer them to a baking dish. Toss with a bit of olive oil and Kosher salt and roast for about 15 minutes. The potatoes should be slightly undercooked when you take them out.
- In the meantime, finely chop the corned beef, the onion and the garlic and combine.
- Chop up the cooked potatoes and combine them with the chopped corned beef mixture. Season the mixture with freshly ground black pepper to taste. (See note below.)
- Press the corned-beef hash onto a lightly oiled griddle or skillet and cook over medium-low heat for about 15 minutes or until the bottom is nicely browned.
- Flip the hash with a long spatula and continue cooking until the bottom is nicely browned, about another 15 minutes.
- Serve right away with your favorite eggs.
Note: This recipe doesn't call for seasoning the corned beef hash with salt, as the cooked corned beef is likely already rather salty. But if your corned beef is bland, by all means salt the hash at your discretion. Do salt the potatoes before roasting, however.