Who’s tired of me talking about corned beef (raises own hand)? Sorry. You can’t make corned beef without making corned beef hash, and aside from Reubens, I can’t think of any better way to use up St. Patrick’s Day leftovers than corned beef hash (well, these boxties were pretty good). There’s nothing better than the kind of leftovers that only get better the longer they sit in the fridge, and corned beef fits the bill.
I’m a big fan of making hashes of all sorts for dinner…leftover ham and sweet potatoes? Let’s make a hash out of it. Leftover roast beef and carrots? Um, hello, hash? Heck, even chicken and broccoli mix pretty fantastically into a hash. The truth is, if you cook up a little onion, some vegetables, and some meat in a pan and throw a runny egg on top, you really can’t go wrong.
I don’t always put cheese in my hash, but when I asked Philip if he thought I should put some cheese in this corned beef hash, he pointed out that cheese is never a bad thing. Well, rarely, anyway…I suppose there are some things you should probably leave cheese out of. But it was definitely a good idea here, especially with some rye toast. And you guys, we used up every single bit of our leftover corned beef, which is always a good thing. This meal came together in less than 30 minutes, not counting the time it took for the potatoes to cook in the microwave (you could definitely use the leftovers from the slow cooker corned beef and cabbage, but ours had been sitting the fridge for a few days and I hate the way potatoes taste after days in the refrigerator. By the way, if you hate cabbage, like I know a lot of people do, feel free to leave it out.
Do you like to use your leftovers to make hash? What are your favorite ingredients to use? If you have corned beef, do me a favor and make this cheesy corned beef hash!
Yield: 4 servings
10 minPrep Time:
20 minCook Time:
- 1 tablespoon butter, bacon fat, or olive/canola oil (I used bacon fat)
- 1 medium onion, chopped
- 5 medium red potatoes, baked and cut into 1/2 inch cubes (or use leftovers from slow cooker corned beef and cabbage)
- 2 cups finely shredded cabbage or leftovers from from the slow cooker corned beef and cabbage (I used Fresh Express angel hair cole slaw)
- 2 cups leftover corned beef - cut into 1/2 inch cubes
- salt and pepper
- 4 ounces shredded cheddar cheese
- 4 fried or poached eggs (optional)
- Preheat the butter, bacon fat, or oil over medium heat in a 12-inch skillet. Add the onion and cook until translucent. Add the potatoes and corned beef and stir to combine. Press the hash with a spatula and allow to cook for 3-4 minutes, until browned.
- Carefully turn the hash over and press down again. Continue cooking and pressing until mostly browned, then stir in the cabbage and cook until softened. Add salt and pepper to taste.
- Top the hash with the cheese and allow to cook for a minute or two so the cheese begins to melt. Divide among 4 plates and top each plate with a fried or poached egg, if desired. Serve immediately.
Click here to print the recipe for cheesy corned beef hash!