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!
Servings: 4 servings
Calories: 385kcal
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.