This corned beef hash combines cooked corned beef with crispy potatoes and onions for a delicious way to use up leftover St. Paddy's Day corned beef.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
320 Calories
Recipe Instructions
Step 1
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.
Step 2
Stir in corned beef, parsley, pepper, thyme, and salt. Cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes.
Ingredients
2 tablespoons butter
1 large onion, chopped
2 tablespoons chopped fresh parsley
1 pinch salt to taste
2 tablespoons extra-virgin olive oil
1 large carrot, coarsely shredded
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes