Corned Beef Hash Is the Meal to Make With St. Paddy's Day Leftovers


Many people remember corned beef hash as the creamy meat-and-potatoes mixture from a can—but there's nothing like a homemade version. After you're finished with your St. Patrick's Day feast of  and you've had your fill of  (or ) it's time to make good use of the leftovers—and learn how to make this hearty, filling hash. Any you have is the perfect start to making this dish. It's a satisfying meal to gobble up for breakfast, lunch, or dinner.

What is corned beef hash?

Typically, corned beef hash is made up of a mixture of cooked corned beef, diced potatoes, onions, and bell peppers. These ingredients are cooked in a hot skillet with butter or vegetable oil until browned and crisp.


A runny egg makes a great topping!

What kind of meat is corned beef?

Traditional is actually  that has been placed in a well-seasoned brine for five to seven days. Familiar with ? It's the same idea: salt, sugar, and spices (such as pickling spice) are dissolved in hot water. Once the liquid has cooled, the brisket is placed in that brine to "cure" or season it well. 

What kind of potatoes are best for corned beef hash?

Any  that's cooked will work. Russet, red-skinned, fingerling, or even sweet potatoes all make great options for hash. Just use what you have on hand!


How do you make corned beef hash from scratch?

Corned beef hash from scratch is a simple . Start by dicing up cooked corned beef, onion, green bell pepper, and garlic. If your potatoes are not yet cooked, the microwave comes in handy here. Simply prick them with a fork and microwave on high for about six minutes. Once they are cool enough to handle, dice them up. If they aren't perfect squares, that's even better! Any texture on the surface of the potato pieces will make them nice and crispy as they cook. 

Heat butter in a skillet over medium heat. Cook the potatoes first to crisp them up. Remove them from the pan, then add the corned beef, onion, bell pepper, and garlic.


Once these have softened, add the potatoes back in the pan to bring the hash together. 

How do you crisp corned beef hash?

For the crispiest corned beef hash, use a heavy bottomed skillet that holds heat well, such as a —it'll create a good crust on the potatoes and golden brown corned beef. A good amount of butter certainly helps as well! 

How long does corned beef last in the fridge?

Cooked corned beef will last three to four days in the fridge. That means there's plenty of time to make this delicious hash with your St. Patrick's Day leftovers!


medium Yukon Gold potatoes (about 1 lb.)


3 tbsp.

unsalted butter, divided

1/2 tsp.

kosher salt, plus more to taste

1/4 tsp.

black pepper, plus more to taste

2 c.

cooked corned beef, diced

1 c.

yellow onion, diced

1 c.

green bell pepper, diced


clove garlic, finely chopped


, for serving

Hot sauce, for serving

Step  1 Place the potatoes on a microwave-safe plate. Prick 2 to 3 times each with a fork. Microwave on high, turning once, until you can press a fork into the potatoes easily, about 6 minutes (for large potatoes, this might take a couple of minutes longer). Let cool to room temperature, then dice. Step 


2 Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced potatoes in a single layer, sprinkle with the salt and pepper, and let cook until golden brown on one side, about 4 minutes. Flip the potatoes and cook, flipping occasionally, until crispy on all sides, about 4 minutes more. Transfer the potatoes to a plate. Step  3 Return the skillet to medium heat and add the remaining 1 tablespoon of butter, the corned beef, onion, and bell pepper. Cook, stirring occasionally, until the corned beef starts to brown and the vegetables soften, about 8 minutes. Stir in the garlic and cook 2 minutes more. Add the potatoes to the skillet and more salt and pepper, if you like. Stir to combine and reheat the potatoes for a couple of minutes. Step  4 Serve with sunny-side up eggs and hot sauce.


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