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Corned Beef Hash

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2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
2 cups cubed corned beef
4 cups small cooked potatoes, cut in half
1/4 cup beef broth
3 tablespoons Dijon mustard
1/4 cup sour cream

Corned Beef Hash

This classic St. Patrick's Day leftover recipe is savory and sweet and crisp and tender.

  • Serves 4
  • Easy

About This Recipe

Corned Beef Hash is the leftover after St. Patrick’s Day Corned Beef. This hash is special – lots of little potatoes are fried until very crisp and combined with tender onions and garlic and salty corned beef. It’s best served with lots of mustard and beer.

Hash is traditionally the way to use leftovers, and many people disparage it, but I think it’s better than the original corned beef. There’s something about the combination of salty and tangy corned beef with potatoes that are crisp on the outside and meltingly tender on the inside that is just fabulous.

Make sure that you use or refrigerate the corned beef you cooked for the holiday within four days; after that it can be frozen for a couple of months.

Serve this recipe for Corned Beef Hash with a green salad tossed with sliced bell peppers for some crunch, and some grape tomatoes for sweetness. For dessert, make my Chocolate Peanut Butter Loaf Cake for the perfect finishing touch.

Tips for the best Corned Beef Hash:

  • You can’t really mess up this simple recipe. Just make sure you cook the onions until they are tender, then cook the potatoes and corned beef until crisp. Oh, and make sure that you refrigerate both the corned beef and onions after you have finished the dinner on St. Patrick’s Day.

Why this recipe works:

  • Potatoes that have been cooked and cooled are the best choice for fried potatoes. The insides don’t have to get tender before the outsides are crisp and golden, so you don’t get a tough potato or burned skin.
  • Meat that has been cooked and cooled also has more flavor. This seems to be especially true with corned or cured meats.
  • Lots of mustard is essential with this recipe. The potatoes and onions are mild, and the corned beef salty. Some tangy mustard is the perfect way to add more flavor to this recipe.

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In a large skillet, combine the butter and olive oil over medium heat. When melted, add the onion and garlic.


Cook the onion mixture for 5 minutes, stirring occasionally, until tender. Add the corned beef and potatoes.


Cook the mixture, stirring occasionally, until the potatoes are crisp and the corned beef hot and tender, about 6 to 9 minutes.


In a small bowl, combine the broth, mustard and sour cream and whisk together. Drizzle over the hash, turning the mixture with a large spoon.


Cook, stirring occasionally, until the mixture is hot and bubbling, about 8 to 10 minutes. Serve.


Air fryer instructions

Cut the recipe in half or cook in two batches. Preheat the air fryer to 400°F.


Combine the butter and olive oil in a 7-inch pan; air fry for 1 minute. Add the onion and garlic, and air fry for 2 minutes; stir.


Add the corned beef and potatoes; air fry to 4 minutes longer; stir. Add the remaining ingredients and stir. Air fry for 4 to 7 minutes longer or until hot and bubbling.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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