Corned Beef Hash

Corned beef is such a staple this time of year!  

I tried making Corned Beef Hash once before and while it was delicious, it wasn’t quite right.  It was drier than I thought it should be.

This time I did my research and started with boiled potatoes instead of raw and an equal potato to corned beef ratio and it was perfection!

This is the canned corned beef hash we grew up with only so so much better!

Sunday Funday

Hot Breakfast

• An English Fry Up with a Kiss of California from Culinary Cam
• Chinese Steamed Eggs from A Day in the Life on the Farm
• Corned Beef Hash from Amy's Cooking Adventures
• Leftover Veg and Paneer Paratha from Cook with Renu
• Mini Scones from Food Lust People Love
• Sausage and Spinach Breakfast Casserole from Karen's Kitchen Stories
• Soft & Spongy Dosa With Urad Dal Flour from Sneha's Recipe
• Steak and Eggs from Palatable Pastime
• Sweet Italian Sausage Quiche with Ricotta from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Recipe Note:

*I either boil my corned beef or cook it in the crockpot.   To store overnight, I like to add some cooking liquid to keep the meat tender.

Corned Beef Hash

Adapted slightly from Maine Potatoes

2 cups potatoes, diced small (about ¼-inch square)

1 tablespoon butter

1 onion, diced (about ½ cup)

1 clove garlic, minced

Salt & pepper, to taste

2 cups cooked corned beef, diced small

Cook the potatoes in a medium pot with lightly salted water until fork-tender, about 10 minutes.  Drain and set aside

Heat the butter in a large skillet over medium heat.  Add the onions and cook until tender, about 5 minutes.  Add the garlic and cook a minute longer.

Stir in the potatoes and season lightly with salt and pepper.  Stir in the corned beef.  Cook for 5-7 minutes or until any liquid is cooked off and hash is lightly fried.