Corned beef hash is a great way to use St. Patrick’s day leftovers, but don’t wait until the holiday to try this version. Canned corned beef is readily available and works just as well as leftovers.
Traditional corned beef hash is pretty basic and includes corned beef, potatoes, and onions, all fried up until golden. Some versions have the corned beef roughly mashed into potatoes. In the spirit of St. Patrick’s Day, I’ve added shredded cabbage and topped the hash with a luscious runny egg (optional). It’s a hearty, home-style meal that will be welcomed any day of the year.
Red potatoes are a waxy variety of potatoes that hold together better than Idahos or russets. If you don’t mind the potatoes falling apart a bit, you may subsitute.
To cut preparation time, feel free to use pre-cut cole slaw mix in place of the cabbage.
Check out my notes below before you begin.
Irish Corned Beef Hash Recipe
4 medium-sized (about 1-1/2 pounds) red potatoes or Yukon Golds, scrubbed
4 Tablespoons butter or olive oil, divided use (see Notes)
1 teaspoon dried oregano, crushed between your palms
1/2 teaspoon dried basil
1 can (12 ounces) corned beef or 1-1/2 cups leftover homemade corned beef, chopped
2 cups shredded raw cabbage
1 small sweet onion, diced (about 1 cup)
1 Tablespoon Worcestershire sauce
1/2 cup chopped bell pepper, your choice of color (sweet capsicum)
Salt and pepper to taste
4 large eggs, optional
Chopped chives for garnish, optional
Preheat oven to 400F. Line a shallow baking sheet or jellyroll pan with non-stick foil. Coat with butter-flavored vegetable spray.
Scrub the potatoes and cut into 1/2-inch cubes. (I leave the skins on for color or fiber. Peel if you must.)
Place 2 tablespoons of melted butter, oregano, and basil into a large zip-top bag and add the potatoes. Toss the bag until the potatoes are coated. Spread the diced potatoes evenly on the prepared pan, pouring any remaining herbed butter on top. Sprinkle lightly with salt. Bake about 25 to 30 minutes, turning once halfway through baking time. The potatoes should be fork tender and just beginning to take on a hint of golden color.
Place a deep, heavy skillet (preferably hard-anodized or cast iron) over medium heat. When hot, melt remaining 2 tablespoons of the butter and swirl to coat the bottom of the pan. (See Notes below.) Add the corned beef, potatoes, cabbage, onions, and Worcestershire sauce. Cook, turning occasionally, until the potatoes get a nice golden crust and the cabbage softens. Add the bell peppers and cook an additional 2 minutes. Taste and add salt and pepper if desired.
Serve Irish corned beef hash with fried or poached egg over each portion and garnish with chopped chives.
Yield: 4 servings
• Some canned corned beef can be on the fatty side. Open the can and inspect it. If there is a decent amount of fat, skip the additional 2 tablespoons of butter during the saute process. If you are using leftover homemade corned beef, you’ll need the additional fat.
• The bell peppers are added last to preserve color and texture.
• My favorite deep, heavy skillet is a 12-inch wide, 3-inch deep hard-anodized Calphalon pan.
• Leftover boiled potatoes may be used. If so, skip the baking step and just brown the cubed, cooked potatoes in with everything else.
• Skip the eggs, if you wish. It’s just as good.