Corned beef hash, made from leftover corned beef, is one of the best reasons to make corned beef. I said the words corned beef three times in one sentence. That is almost the same number of times I have eaten it in the last 24 hours. I used the last chunk of corned beef this morning to make hash. I took a shortcut and used packaged, shredded hash browns from the refrigerated section of the store, usually located near the eggs. I have not been as successful using fresh potatoes but these grated, partially cooked hash browns worked well. Michael and I both like canned corned beef hash. I know, I know, but we like it! So, I took another shortcut and grated the corned beef using the largest side of my box grater. The result was a consistency more like canned corned beef hash, which we like! I went ahead and grated the onion while I was at it! You can see the ratio of corned beef to potato to onion here.
I mixed all three in a large bowl and seasoned it with salt, pepper, and a little chopped parsley. That was all I did to it.
I added a couple of tablespoon of oil and a tablespoon of butter to a non-stick pan and cooked the hash, leaving it undisturbed until golden brown on one side. Then I flipped it over and browned the other side. I served it in small, preheated cast iron skillet, perfect for one serving. Topped with a sunny side up egg, a little hot sauce, and a slice of buttered rye toast it was heavenly, and so easy to make.
- 1½ cups grated corned beef
- 2 cups grated hash browns
- ½ medium red onion, grated
- 2 Tbs chopped parsley
- Salt and Pepper to taste
- 2 TBS vegetable oil
- 1 TBS butter
- Egg, cooked any way you like it
- Mix the grated corned beef, hash brown potatoes, and grated onion i a medium bowl. Add parsley, salt, and pepper. Heat oil and butter in a non-stick frying pan. When the oil is hot add the hash mixture and spread out evenly. Cook slowly, over medium heat until the potatoes finish cooking and it is browned on the bottom. Flip the hash over and continue cooking until browned. Serve on a heated plate or personal sized skillet topped with an eggs of your choice. Buttered rye goats on the side is perfect with this.