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Corned Beef Hash

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Ingredients

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

  • 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 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.

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.

Steps

1
Done

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

2
Done

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

3
Done

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

4
Done

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.

5
Done

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

lindaBest

lindaBest

Linda is a home economist who has authored 46 books (45 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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