Leftover Corned Beef Hash Recipe

5 from 1 vote

Corned beef hash is a quick and easy way to turn your leftover corned beef and cabbage ingredients (from your St. Patrick's Day meal), into a hearty and delicious breakfast, brunch or casual supper.

Prep Time20

Cook Time10

Total Time30

Course: Breakfast, Brunch, Main Course

Cuisine: American

Keyword: holiday leftovers, leftover hash, St. Patrick's Day leftovers

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1 tablespoon olive oil
2 cups finely chopped cooked potatoes
1-1/2 cups finely chopped cooked lean corned beef
1/2 cup chopped onion
2 tablespoons fresh chopped parsley
1 to 2 teaspoons Worcestershire sauce
fresh ground black pepper to taste
2 tablespoons milk

Instructions

Put olive oil in a large skillet and warm 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.

Notes

Serving size: 1/4th recipe

WW Points: 8

Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

10 SmartPoints (Green plan)

10 SmartPoints (Blue plan)

8 SmartPoints (Purple plan)

6 PointsPlus (Old plan)

Favorite Variations:

More Veggies: Add ¼ cup finely chopped red or green bell pepper.
Red Flannel Hash: Add 1 cup finely chopped cooked, or canned, beets.
Baked Hash: Spread hash in a buttered casserole dish (affiliate link) and bake at 325F degrees for 20 minutes, or until heated through.
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 ramekins. Press a hollow into each and then break an egg into it. Sprinkle with salt and pepper. Cover and bake at 325F degrees until the egg white is set, about 25 minutes.

Nutrition