Corned Beef Hash
- Corned Beef Hash
- Recipe
- Ingredients
- Instructions
The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good you’ll want this all year long!
Happy St. Patrick’s Day! You know I will be taking full advantage of our corned beef leftovers in this epic hash.
Now the secret to this hash is roasting the potatoes first – that way they get that amazing crusty crispness in a shorter amount of time without all the fuss of flipping and turning.
From there, all you need to do is throw those potatoes onto a skillet with your desired veggies and of course, your corned beef.
Recipe
Yield: 4 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
Instructions
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, thyme, oregano and basil; season with salt and pepper, to taste. Gently toss to combine.
3. Place into oven and bake for 18-20 minutes, or until golden brown and crisp; set aside.
4. Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
5. Stir in corned beef and cook, stirring frequently, until slightly browned, about 3 minutes. Stir in potatoes and Worcestershire until the potatoes are evenly browned, about 4-5 minutes; season with salt and pepper, to taste.
6. Serve immediately, garnished with parsley, if desired.
