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Corned Beef Hash

Yields8 Servings

A zoomed-in image of a skillet of corned beef hash

Corned Beef Ingredients (Two-Day Prep)
 Corned Beef Brisket (Whatever Size You Want)
 2 Bay Leaves
 32 oz Beef Broth
 1 Large Sweet Onion, Roughly Chopped
 3 Stalks Of Celery, Roughly Chopped
 3 Medium To Large Carrots, Roughly Chopped
 1 tsp Salt
 3 Whole Garlic Cloves, Peeled
Hash Ingredients
 2 lbs Golden Or Red Potatoes, Diced Small
 2 tbsp Salted Butter
 3 tbsp Worcestershire Sauce
 Salt, To Taste
 1 Medium Sweet Onion
 3 Cups Of Cooked Corned Beef, Diced
 ¼ cup Fresh Chopped Parsley
 Optional: Eggs
1

Add onion, carrot, celery and garlic to the bottom of a slow cooker.

2

Lay the corned beef on top.

3

Add bay leaves, salt and enough beef stock to almost cover the corned beef but leave ½ inch exposed.

4

Cook for 11 hours on low. Remove and store in the fridge overnight. It will be easier to cut for hash when cooked and stored this way.

5

Preheat oven to 400 degrees Fahrenheit.

6

Put diced potatoes on a rimmed cookie sheet, drizzle with a good amount of olive oil, sprinkle with salt and pepper and bake until soft, about 30 minutes.

7

In a cast iron pan, heat butter and 2 Tbsp. of olive oil. Once heated add the onion and slowly caramelize them. Add the corned beef, heat through and crisp the edges.

8

Add the roasted potatoes, Worcestershire and beef broth. Heat through and let the broth evaporate.

9

Add salt and pepper to taste. Garnish with parsley.

10

Optional: top with a fried egg.

Nutrition Facts

Servings 0