Corned Beef Hash

This Corned Beef Hash is a satisfying meat and potatoes dish that’s perfect for St. Patrick’s Day AND all year long! Enjoy it as a hearty breakfast with an egg and toast on the side or even as a lunch or dinner option!

St. Patrick’s Day Corned Beef Hash

My younger sister Carolyn has made this Corned Beef Hash for years and her family always enjoys it, so I decided I needed to share it with you folks. I can see why her family always requests it. It’s super delicious. Fabulous enjoyed for breakfast, lunch or dinner on this special day or really any day of the year.

Carolyn always serves it with toast and a fried egg on the side, so that’s exactly how we like it.

What is corned beef hash?

It’s a dish that consists of meat, potatoes and fried onions. It originated as a way to use up leftovers. The name is derived from a French word, hacher, which means to chop.

Corned Beef Hash Ingredients

First, you’ll sauté your potatoes in some butter until they’re a bit softened and lightly browned. Then you’ll add your onions, peppers and celery. Once they’re also softened you’ll add some flour, followed by the chicken broth and Worcestershire and cook until thickened. The last ingredients you’ll add will be some cream and the corned beef.

This is such an easy dish to throw together and it’s such a classic.

This is cozy comfort food that I guarantee you’re going to enjoy. Whether you enjoy it on St. Patrick’s Day or just any day for breakfast, lunch or dinner, it’ sure to satisfy your comfort food cravings.

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Corned Beef Hash

Author: MaryAnn Dwyer

Servings: 4 servings

Print Recipe SaveSaved! Pin Recipe

This Corned Beef Hash is a satisfying meat and potatoes dish that's perfect for St. Patrick's Day AND all year long! Enjoy it as a hearty breakfast with an egg and toast on the side or even as a lunch or dinner option!

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients  

• 4 Tbsp. butter
• 1 16 oz. bag refrigerated cubed potatoes, I use Simply Potatoes brand
• 1/4 tsp. dried rubbed sage
• 1 1/2 cups yellow onion, coarsely chopped
• 1 cup red bell pepper, coarsely chopped
• 2 stalks celery, coarsely chopped
• 2 Tbsp. all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 2 tsp. Worcestershire sauce
• 1 lb. corned beef, chopped
• 1/4 cup heavy cream
• 1 1/2 tsp. kosher salt
• 1 tsp. ground black pepper

Instructions 

• In a large deep skillet, cook butter over medium-high heat. Add the potatoes and cook for 5-7 minutes until lightly browned. Add the sage, onion, peppers and celery and cook, covered for 5-6 minutes, until somewhat softened.
• Sprinkle the flour over the cooked vegetables and stir well. Cook, stirring constantly for 2-3 minutes. Slowly add the broth and Worcestershire, stirring constantly. Simmer over medium heat until the sauce begins to thicken, about 5 minutes. Add the corned beef, cream, salt and pepper and mix well. Cook until the corned beef is heated through. Serve immediately.

Notes

You can use red, white or Yukon Gold potatoes for this recipe.

You can make this hash with leftover corned beef from your corned beef and cabbage from St. Patrick's Day. If you don't have leftover corned beef or don't want to make your own corned beef you can simply head to your deli counter and ask them to slice you some thick slices of corned beef and then just chop it yourself.

This hash is delicious served with a fried or poached egg on the side along with some toast.

Keyword: bell peppers, celery, Comfort Food, corned beef, onions, potatoes

Cuisine: English

Course: Breakfast, Dinner, Main Dish

Adapted from Zingerman’s Roadhouse