Corned Beef Hash Recipe

      
Corned Beef Hash

Quick & Easy Corned Beef Hash

Corned beef hash is a quick and easy way to turn leftover corned beef and cabbage ingredients into a hearty and delicious breakfast, brunch or casual supper.

It’s not something I cook very often; but about once a year, usually right after St. Patrick’s Day when the fridge is full of the required leftovers.

While corned beef hash is fine on it’s own, I like it best with a fried or poached egg on top. And the next time I make it I’m going to use some of the suggestions I’ve discovered to boost it’s flavor, like adding chopped red bell pepper, minced garlic and thyme.

With 6 Weight Watchers PointsPlus Value (or 8 if you add a large egg) it’s a satisfying meal that keeps me full for hours.

Enjoy!

Corned Beef Hash Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 2 cups finely chopped cooked potatoes
  • 1-1/2 cups finely chopped cooked lean corned beef
  • ½ cup chopped onion
  • 2 tablespoons fresh chopped parsley
  • 1 to 2 teaspoons Worcestershire sauce
  • fresh ground black pepper to taste
  • 2 tablespoons milk
Instructions
  1. Put olive oil in a large skillet and melt it over medium heat. Stir in the potatoes, beef, onion and parsley, Worcestershire sauce and pepper. Spread in an even layer in the skillet. Cook over medium heat abut 10 minutes or until potatoes are browned turning occasionally. Stir in milk, heat through.
Martha’s Notes
Nutritional Estimates Per Serving (1/4th): 252 calories, 14 g fat, 18 g carbs, 2 g fiber, 12 g protein and 6 WW PointsPlus Value Variations: Add ¼ cup finely chopped red or green pepper Red Flannel Hash – add 1 cup finely chopped cooked or canned beets Baked Hash – Spread hash in a buttered casserole and bake at 325 degrees for 20 minutes Eggs on Corned Beef Hash – Shape the hash into 3-inch round, 1-inch thick patties. Arrange in a greased baking dish or put in individual baking dishes. Press a hollow in each and break an egg into it. Sprinkle with salt and pepper. Cover and bake at 325 degrees until the egg white is set, about 25 minutes. Tips for Making Better Corned Beef Hash: Buy thick slabs of corned beef from the deli counter if you don’t have leftover cooked corned beef sitting in the fridge. Don’t stir too often. Allow the hash to develop a browned crust before inverting it and browning the unbrowned side. Try boosting the hash’s flavor with garlic and thyme.

 

Links:

Corned Beef Hash with Horseradish – Martha Stewart
Confetti Corned Beef Hash – Betty Crocker
Alton Brown’s Corned Beef Hash – The Food Network

Related Posts:

Corned Beef & Cabbage
Darina Allen’s Whole Wheat Soda Bread
Irish Soda Bread Muffins

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