This corned beef hash is a great way to use up leftover St. Paddy’s Day corned beef. I purposely cook a whole corned beef just to make this hash! I throw the carrot in for color, claiming it’s the leprechaun’s gold. Serve with an egg on top.
Preparation Details
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 8
Ingredients
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 5 large Yukon Gold potatoes, peeled and cut into ¼-inch cubes
- 1 large carrot, coarsely shredded
- 2 pounds cooked corned beef, cubed
- 2 tablespoons chopped fresh parsley
- ½ teaspoon ground black pepper, or to taste
- ¼ teaspoon dried thyme leaves
- 1 pinch salt to taste
Steps
- Gather all ingredients.
- Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion until lightly browned, about 8 minutes.
- Stir in potatoes and carrot; cook, stirring occasionally, until tender, about 15 minutes.
- Stir in corned beef, parsley, pepper, thyme, and salt. Cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes.
- Serve and enjoy!
