Happy St. Patrick’s Day!
Chances are if you’re celebrating today, you’re making the traditional Irish American dish corned beef (and maybe drinking a Guinness). While there’s lots to love about a plate piled high with the satisfyingly salty meat and accompanying boiled vegetables, leftover corned beef is actually where it’s at.
You can layer leftover slabs of corned beef between a couple slices of rye for a great sandwich, or—and this is my preference—you can spend a little time chopping, cooking, and mashing to make warm, crispy corned beef hash.
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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
There are numerous ways to make corned beef hash, and you should feel free to riff. If I have lots of leftover cooked carrots and potatoes along with my leftover corned beef, I just cut everything up and then crisp it in a pan with butter. But if you don’t have leftover veggies and are looking for a more structured recipe, you can try our Corned Beef and Cabbage Hash.
To make it, we dice up russet potatoes, carrots, and leftover corned beef and toss them with shredded cabbage, thinly sliced onion, oil, and seasonings. Then we cook everything until tender and let the fun begin. We grab a masher and mash the mix coarsely, add some butter to the pan, and let it melt and travel under everything to create some deep browning.
Ate all your corned beef but still want to make hash? You can get ½-inch-thick slices of corned beef from the deli and use those instead.
Then we simply flip the hash and repack it in the skillet a couple times to maximize all that flavorful browning. Top it off with a runny fried egg, and you won’t even remember you’re eating leftovers.
Now get back to celebrating, knowing you’ve got this easy breakfast idea waiting!