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Deluxe Corned Beef Hash

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.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 4235.8 kcal

Equipment

  • 1 Large Skillet Preferably cast iron or heavy-bottomed for even browning
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Vegetable Peeler For potatoes
  • 1 Spatula or wooden spoon For stirring and scraping

Ingredients
  

Main

  • 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

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion until lightly browned, about 8 minutes. Dotdash Meredith Food Studios
  • Stir in potatoes and carrot; cook, stirring occasionally, until tender, about 15 minutes. Dotdash Meredith Food Studios
  • Stir in corned beef, parsley, pepper, thyme, and salt. Cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes. Dotdash Meredith Food Studios
  • Serve and enjoy! Dotdash Meredith Food Studios

Notes

To achieve a truly crispy hash, ensure the skillet is not overcrowded; if necessary, cook in batches. A combination of butter and olive oil provides both rich flavor and a higher smoke point, preventing burning. For maximum browning on the potatoes and corned beef, resist stirring constantly, allowing a crust to form on the bottom before turning. Adjust seasoning to taste, consider a touch of Worcestershire sauce for added umami, or a dash of hot sauce for a kick. Serving with a perfectly fried or poached egg is essential, and a sprinkle of additional fresh parsley or chives elevates presentation and freshness.