Beef
Corned Beef Hash - The most amazing no-fuss hash with roasted potatoes for that extra crispness. So good you'll want this all year long!

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Corned Beef Hash - The most amazing and simple hash with roasted potatoes for that extra crunch.  So good you'll want it all year round!

The most amazing, no-nonsense hash with roasted potatoes for that extra crunch. So good you'll want it all year round!

Corned Beef Hash - The most amazing and simple hash with roasted potatoes for that extra crunch.  So good you'll want it all year round!

Happy St. Patrick's Day!

You know I will be taking full advantage of leftovers from our corned beef in this epic hash.

Corned Beef Hash - The most amazing and simple hash with roasted potatoes for that extra crunch.  So good you'll want it all year round!

Now, the secret to this hash is to roast the potatoes first – that way they'll get that amazing crunch in a shorter amount of time, without all the mess of turning them over and over.

From there, all you have to do is toss those potatoes into a pan with your desired veggies and, of course, corned beef.

Corned Beef Hash - The most amazing and simple hash with roasted potatoes for that extra crunch.  So good you'll want it all year round!

  • 2 spoons unsalted butter
  • 2 Cloves garlic, chopped
  • 1 onion, cut into cubes
  • 2 cups diced corned beef
  • 2 teaspoons Worcestershire sauce
  • Kosher salt and freshly ground black pepper, taste
  • 2 spoons chopped fresh parsley leaves

For the potatoes

  • 1 pound Russet potatoes, cut into cubes
  • 1 table spoon olive oil
  • ½ teaspoon Dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • Kosher salt and freshly ground black pepper, taste
  • Preheat oven to 400 degrees F. Lightly oil a baking tray or coat with nonstick spray.
  • Arrange the potatoes in a single layer on the prepared baking sheet. Add olive oil, thyme, oregano, and basil; Season with salt and pepper to taste. Stir gently to combine.

  • Place in the oven and bake for 18-20 minutes, or until golden and crisp; set aside.

  • Melt 2 tablespoons of butter in a large cast iron skillet over medium-high heat. Add the garlic and onion to the pan and cook, stirring frequently, until the onions are translucent, about 3 to 4 minutes.
  • Stir in the corned beef and cook, stirring often, until lightly browned, about 3 minutes. Stir in potatoes and Worcestershire until potatoes are evenly browned, about 4 to 5 minutes; Season with salt and pepper to taste.

  • Serve immediately, garnished with parsley, if desired.

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