Deluxe Corned Beef Hash Recipe -
Deluxe Corned Beef Hash Recipe

Deluxe Corned Beef Hash

Recipe by  

"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)."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 10, 2011

Props to the recipe submitter for using homemade corned beef (not out of a can, like the 2 top rated recipes on the site). I think, as written, this recipe is a solid 4 stars, and I did try to follow closely, but the end result seemed to be missing something. I used leftover corned beef from the recipe Slow Cooked Corned Beef for Sandwiches. I did omit the olive oil, and instead just used 2 tablespoons of salted butter. I also omitted the carrots. I had cooked the potatoes the night before, so I diced them up and added them to the onions while they were cooking. In addition to the recommended ingredients, I added 1 teaspoon of garlic powder and 2 tsp of Worcestershire sauce. I also used quite a bit of fresh cracked black pepper (I didn't want it spicy, I just wanted it to have a nice bold flavor). I then pressed it in to the pan and let it cook on medium low to get just a little bit of a crisp on it. Served it with an egg and toasted rye bread, and it was absolutely killer.

Most Helpful Critical Review
Apr 11, 2011

A beautiful, colorful, filling dish. However... I really can't say that it knocked my socks off... it's a lot of work for a ho-hum dish. I made exactly per recipe instructions. A solid three-star.

Mar 25, 2011

This is EXACTLY how I make my corned beef hash. I, too, make sure that when I buy a corned beef, I buy one extra big so I can have a piece leftover for this hash. The onlyt thing I don't do is add the carrot...AND...I use potatoes that have been pre-cooked. I generally bake a few long white potatoes a day or so before I make the could also use the leftover potatoes if you started out with a New England Boiled Dinner. This is JUST delicious!

Mar 22, 2011

This is way better than canned hash! Even my husband loves it! I cooked a pre-seasoned, marinated Garrett County brisket for this, so it also had a mustard seed and bay leaf flavor, as well as the thyme that this recipe calls for. I am going to make this for my mom next time she visits; she also loves hash and I think she will find it marvelous.

Apr 06, 2011

I've been trying to find the perfect hash recipe. This one came out great with a few modifications. First i blanched the potatoes in my deep fryer for about 3 min at 375. I mixed it all together and put it in the oven at 350 for 30 min and the potatoes browned up nicely. I'll definately be making this one again!

Jan 21, 2012

I just made this dish for my fam...and it was a hit! I used a couple other herbs for flavoring such as rosemary, parsley, oregano, basil, mint, sage and thyme, and those herbs made this dish sing! I did however make this a little thicker by adding some chicken broth and finishing it with some monterey jack cheese. I then made some sunny-side up eggs and placed them atop of the hash, and....a masterpiece....I will be making this in the near future!

Mar 28, 2011

boat club food

Mar 28, 2011

Excellent! I omitted the carrots, only because I didn't think the recipe needed them, and it was fantastic! Will absolutely make again!


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  • Calories
  • 320 kcal
  • 16%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 24.7 g
  • 49%
  • Sodium
  • 1608 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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