A great St. Patrick’s Sunday dinner makes for a delectable breakfast hash on Monday morning. The combination of soft and salty corned beef sautéed with potatoes, carrots, and onion creates a mouthwatering dish unlike any other. Enjoy your corned beef hash on its own or serve with a side of eggs, either way it’s absolutely delicious! Never made corned beef hash, try our recipe!

Corned Beef Hash

A hearty breakfast dish that has it all.

Ingredients

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

Directions

Melt the butter with the olive oil in a large skillet over medium heat. Add the onion, cook and stir until lightly browned, about 8 minutes. Stir in the potatoes and carrot. Cook until tender, about 15 minutes.

Stir in the corned beef, parsley, black pepper, thyme, and salt. Cook and stir for 10-15 minutes, until the hash is crisp and browned.

Servings 8