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Loanding
Fresh corned beef hash tastes much better than the canned hash, and it's a great way to use up leftover St. Paddy's Day corned beef. I purposely cook a whole corned beef just to make hash. I throw the carrot in for color, claiming it's the leprechaun's gold. Serve with an egg on top.
Ingredients
- butter: 2 Tbsp
- extra-virgin olive oil: 2 Tbsp
- onion: 1 piece (chopped)
- Yukon Gold potatoes, peeled and: 5 piece (cut into 1/4 inch cubes)
- carrot: 1 piece (shredded)
- corned beef: 2 pound (cubed, cooked)
- fresh parsley: 2 Tbsp (chopped)
- ground black pepper: 0.5 tsp (to taste)
- thyme leaves: 0.25 tsp (dried)
- pinch salt: 1 piece (to taste)
Metric Conversion
Stages of cooking
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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.
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Stir in corned beef, parsley, pepper, thyme, and salt. Cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes. abapplez
