Description
I purposely cook a whole corned beef just to make hash. There’s nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy’s Day corned beef. I throw the carrot in for color, claiming it’s the Leprechaun’s gold. Serve with fried eggs and brown soda bread (farls).
Ingredients
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
- 1 large carrot, coarsely shredded
- 2 pounds cooked corned beef, cubed
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon dried thyme leaves
- 1 pinch salt to taste
- ½ teaspoon ground black pepper, or to taste
Instructions
- Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion until lightly browned
- about 8 minutes. Stir in potatoes and carrot; cook
- stirring occasionally
- until tender
- about 15 minutes.
- Stir in corned beef
- parsley
- pepper
- thyme
- and salt. Cook
- stirring often
- until hash is crisp and browned
- 10 to 15 more minutes.
Servings: 8