Deluxe Corned Beef Hash

Fresh corned beef hash tastes much better than canned hash, and it's a great way to use up leftover St. Paddy's Day corned beef. I purposely cook a whole corned beef just to make hash. I throw the carrot in for color, claiming it's the leprechaun's gold. Serve with fried eggs and brown soda bread (farls).

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 320 Calories

Ingredients

• 2 tablespoons butter
• 1 large onion, chopped
• 2 tablespoons chopped fresh parsley
• ½ teaspoon ground black pepper, or to taste
• 1 pinch salt to taste
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon dried thyme leaves
• 1 large carrot, coarsely shredded
• 5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
• 2 pounds cooked corned beef, cubed

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.