Give your leftover corned beef dinner new life with a delicious, colorful hash. This hash makes an excellent side dish with breakfast; it’s particularly good with eggs or baked beans. This version is made with leftover potatoes, carrots, and corned beef, but feel free to add some chopped leftover cabbage if you have it. Learn how to make this tasty corned beef hash.
Any boiled dinner can be made into a delicious hash. Make this flavorful hash with your leftover pot roast meal, or make it with leftover chopped pork loin and potatoes.
If you don’t have leftover gravy, make a simple brown gravy from a packet of dry. Or moisten the hash with some beef stock.
PrintCorned Beef Hash
Turn your big dinner into a flavorful hash. Corned beef has makes a tasty side dish for a big breakfast, or serve it along with baked beans. Learn how to make corned beef hash!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Corned Beef, Potatoes
Ingredients
- 4 tablespoons butter
- 2 tablespoons minced onion (or more)
- 3 cups potatoes (cooked, chopped)
- 1 cup carrots (cooked, chopped)
- 2 cups cooked corned beef (finely chopped)
- Salt (to taste)
- Pepper (to taste)
- 2 to 3 tablespoons brown gravy
- Optional: 2 tablespoons chopped parsley
Instructions
- Melt the butter in a large, heavy skillet over medium heat. Add the chopped onions and cook until they are translucent.
- Add the potatoes and carrots to the skillet along with the corned beef. Spread evenly in the skillet and continue to cook until browned on the underside.
- With a spatula, turn and brown the other side. Continue to cook and turn until most of the vegetables are browned.
- Drain off any excess fat and moisten with about 3 to 4 tablespoons of brown gravy.
- Garnish with fresh chopped parsley, if desired.
