Corned beef hash is a hearty comfort food, perfect for using up leftover corned beef from St. Patrick’s Day. My Granny-Ma’s version was just the potatoes, sweet onions, and corned beef, all fried in bacon grease. And yes, sometimes she used canned corned beef when times were tough, so feel free to substitute.
I have embellished her original recipe just a little with the addition of green bell pepper. Add some fried eggs on top for added protein to stretch it further. Red or Yukon Gold potatoes hold together better, but you may substitute Idaho or russet.
Corned Beef Hash Recipe
2 large red potatoes (or other waxy potatoes), peeled and cut into 1/2-inch dice
2 Tablespoons bacon grease or vegetable oil
1 sweet onion, diced
1 small bell pepper (sweet capsicum), diced
2 cups leftover corned beef, coarsely chopped (may used canned)
Kosher salt and lots of freshly ground black pepper to taste
Chopped parsley for garnish
Place diced potatoes in a saucepan and cover with salted water. Bring to a boil and cook for 5 minutes. Drain thoroughly.
Place a large, heavy hard-anodized skillet or cast iron skillet over medium heat, and add the bacon grease or vegetable oil. When hot, add the potatoes, sweet onions, and bell peppers. Press into a single layer as much as possible. Let cook until golden on the bottom, then turn and continue cooking, tossing occasionally, until golden on the other sides. (Do not worry if the potatoes begin to fall apart a bit.)
When lightly browned, add the corned beef. Continue cooking until corned beef is heated through. Taste and add salt (if needed), along with lots of black pepper. Sprinkle with chopped parsley to serve.
Yield: 4 servings
Corned Beef Hash Recipe Photo ©2019 Peggy Filippone