I’m a big fan of corned beef. So is my husband – we have often bought extra corned beef when it’s on sale in March that we freeze so that we can also have “St. Patrick’s Day in May” a few months down the road. I was used to having corned beef leftovers heated up or put on a sandwich, but something that I was introduced to by my husband’s family was this great corned beef hash. They lovingly refer to it as “Who Hash” (Grinch, everybody!) and my mother-in-law makes this every year. It is a great way to use up leftover corned beef from St. Patrick’s Day for a breakfast, lunch, or dinner!
What you need:
- 1 T. olive oil
- 4 medium potatoes, cubed
- 1 medium onion, chopped
- About 2 cups cooked corned beef, cubed
- salt and pepper to taste
Time: 30 minutes
Serves: 4-6 adults
Multiplying the recipe: Sure! Measure out how much corned beef you have left and adjust ratios appropriately.
Corned Beef Hash:
Heat oil in a non-stick skillet over medium. Cook potatoes and onions until potatoes are browned and fork-tender and onions are starting to brown, about 10-15 minutes. Add corned beef and continue to cook until everything is heated through. Add salt and pepper to taste. Be careful when adding the salt and pepper to keep in mind the already-seasoned corned beef.