St. Patrick’s Day has come and gone but unless you had an army over to your house for dinner, you probably have some leftovers. I realize “some” may be a bit of an understatement. Not to worry, I’ve got a great corned beef hash recipe that will use up those leftovers and leave you wanting to make a run for the store to see if there’s any corned beef left in the case.
I’ve finally gotten smart (ish) and stopped buying the first slab of corned beef I find. And, if I’m making my own, I’ll actually make the butcher cut the 15 pound brisket down to a more manageable size. I never used to do that and we’d be eating corned beef and brisket until the only way we could speak was by mooing at each other. Now I buy a piece that is big enough for our dinner and leaves us enough left over for one more meal.
Of course, this year I wasn’t having any luck finding the right size piece of corned beef, so I bought a brisket with the intention of making my own. Then, at another store, I came across the perfect sized piece of corned beef. I then had enough beef in my house to feed the neighborhood, so much for my fantastic planning.
This corned beef hash recipe is simple and delicious. It uses up the leftovers from your St. Patrick’s Day feast and incorporates a couple of new items so that you and your taste buds don’t get bored from eating the same thing two or three days in a row. St. Patrick’s Day dinner is like the springtime version of Thanksgiving. Except it’s leftover beef recipes instead of leftover turkey recipes. And as we all know, there ain’t nothing wrong with a little leftovers recipe…sometimes it turns out better than the original.
Craig is a corned beef hash fiend. If corned beef hash is on the menu, he’s at least getting a side order of it. I’ve never had feelings about the dish one way or another (my therapist would be happy to hear that I haven’t been forming attachments to food items), but I’ve helped myself to forkfuls of what was on Craig’s plate. So the arbiter of good (corned beef hash) taste lies solely on Craig’s shoulders. So if you don’t like this recipe (and how could you not), you can write to Craig.
Because most corned beef hash recipes tend to all have the same texture (a lot of mushy stuff and then some crunchy bits), I wanted to make sure that there were lots of textures in this dish. Kind of like what I did with that crock pot chili recipe. Textures just make the food more interesting.
One of the toughest things about making corned beef hash (sorry for spelling the whole thing out so much, but every time I just write ‘hash’ it sounds like I’m doing something illegal), is keeping the corned beef from drying out. Of course, you can accomplish this by using lots of fat in your pan…but is that something you really want to do? Let’s face it the corned beef already has a good amount of fat in it. So to help keep it moist, while it’s cooking in that hot pan, I add in grated onion. Grating the onion adds more moisture to the pan than just using diced onion (which is also in there). I also toss in the cabbage from dinner the night before.
I think you’re going to like this corned beef hash so much, you might even consider making your own corned beef just to make the hash. Although, making a hash is one of the best leftover beef recipes you could have. Pretty much any cut of beef you have leftovers of will work as a hash recipe. (See what I mean about it sounding illegal?)
Leftovers may be a good thing, when we’re talking about food…but not so much as it relates to relationships.
“Dating is like trying to make a meal out of leftovers. Some leftovers actually get better when they’ve had a little time to mature. But others should be thrown out right away, No matter how you try to warm them up, they’re never as good as when they were new.”
― Lisa Kleypas, Sugar Daddy
But remember this…we’re all somebody’s leftovers.
Recipe: An Easy Corned Beef Hash Recipe
- 3 Tablespoons Butter
- 1 Cup Diced Yellow Onion
- 1/2 Cup Grated Yellow Onion
- 1 Cup Chopped Cabbage (fresh or previously cooked)
- 1 Cup Mashed Potatoes (I used leftover yellow baby potatoes that I mashed with a fork)
- 2 Cups Roasted and Diced Red Potatoes
- 6 Cloves Garlic (roasted with red potatoes and chopped)
- 2 Cups Diced Corned Beef (previously cooked)
- 1/2 Teaspoon Thyme
- Kosher Salt
- Freshly Ground Black Pepper
- In a large, 12 inch skillet (preferably cast iron), melt 3 tablespoons of butter over medium heat.
- Once melted, add in the diced onion and cook until onions are browned. Then add in the grated onion. Stir everything around until the grated onions have turned light brown.
- Add in the cabbage, potatoes, garlic and corned beef.
- Sprinkle the thyme over the top of the mixture and add in a pinch of salt and a few grinds of pepper (go easy on the salt, because the other ingredients might already have plenty of salt from when you cooked them the first time. You can always add more salt later.)
- Mix everything up really well and turn the heat up to medium high.
- Use a large spatula and press the hash into the pan really well.
- Cook for 4-5 minutes then check the bottom of the hash to see if it’s done to your liking. If so, then flip the bottom hash to the top and the unbrowned top to the bottom of the pan. Press into the pan again, and cook for 4-5 minutes or until it is done to your liking.
- Remove from heat and serve plain or with your favorite spicy mustard.
This hash uses up lots of leftovers, but tastes like a new dish with the addition of a few “new” ingredients. If you don’t feel like roasting up another batch of potatoes, just use the potatoes that you have leftover. Still mash some and dice others. It will give you the different textures and make the dish look nicer.
If you want to make this even more of a meal, once you flip the hash over, you can create wells in the hash and cook an egg in each well.
Preparation time: 40 minute(s)
Cooking time: 20 minute(s)
Diet tags: Gluten free
Number of servings (yield): 6
Culinary tradition: USA (General)