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.
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.
Recipe Notes
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.
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Nutrition Facts
Leftover Corned Beef Hash Recipe
Amount Per Serving (1 /4th recipe)
Calories 252Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 18g6%
Fiber 2g8%
Protein 12g24%
* Percent Daily Values are based on a 2000 calorie diet.