“I purposely cook a whole corned beef just to make hash. There’s nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy’s Day corned beef. I throw the carrot in for color, claiming it’s the Leprechaun’s gold. Serve with fried eggs and brown soda bread (farls).” Deluxe Corned Beef Hash – You must try this recipe.
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- 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
- 1/4 teaspoon dried thyme leaves
- salt to taste (optional)
- 1/2 teaspoon ground black pepper, or to taste
- Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally.
- Stir in the cubed corned beef, parsley, thyme, salt, and pepper.
- Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.
- Enjoy! 🙂
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 320 calories; 14.1 g fat; 24.6 g carbohydrates; 24.7 g protein; 81 mg cholesterol; 1559 mg sodium.
Recipe by: Debra Steward, Photo Credit: Edsel Little (flickr)
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