Leftovers! Corned Beef Hash
Cuisine: American
  • ½ small onion, chopped
  • 2½ tbsp olive oil
  • 4 cups cooked potatoes (skin on or off), diced into 1 inch cubes
  • salt and pepper to taste
  • 1½ cups cooked corned beef, diced into 1 inch cubes
  • ½ tbsp butter
  1. Note that although I'm giving you a size for your dice on the potatoes and beef, it's really up to you how big you like them.
  2. Heat a large skillet over medium high heat and add ½ tbsp olive oil and the onions. Cook until translucent and starting to brown. Add the potatoes and the rest of the olive oil and the salt and pepper, and turn the heat to high. Allow the potatoes to sit for several minutes before turning.
  3. If you are using potatoes that were boiled with corned beef, they are going to be very wet. I like to transfer the contents of the skillet to a baking sheet (or if you are using an iron proof skillet, just use that) and move the potatoes to a 425 degree oven where I spread them out on the baking sheet and let the high heat dry them out for about 20 minutes. If you're using potatoes that were baked or microwaved, you can skip this step and just continue cooking on the stovetop.
  4. Transfer the potatoes back to the skillet and add the butter (if you never left the stovetop, continue to cook until they potatoes are getting brown before you add the butter). Turn the heat to high and get a really good brown color on the outsides of the potatoes, being careful not to turn them too often (they can fall apart if you handle them too much), but enough so that they do not burn.
  5. When they're close to being golden brown and crispy, add in the corned beef. Stir it in and cook until some of the edges of that begin to brown.
Recipe by Putting It All On The Table at https://puttingitallonthetable.com/leftovers-corned-beef-hash/