It happens every year. I make a corned beef brisket on St. Patrick’s Day and my kids won’t eat it. I don’t mind though because it’s given me a chance to play around with some recipes.
Corned beef hash is one of my favorites! It’s one of those things I usually order as a side when I’m out to breakfast because when it’s done well, it’s like hitting the breakfast lottery. Unfortunately, more often than not, you get the stuff from a can even when they say it’s homemade.
What is corned beef hash?
Corned beef hash is pretty much hash browns with corned beef. Depending on who’s making it, it can have onions and peppers as well. The canned stuff is more like cat food, kind of a mix of ground corned beef and mashed potato. I prefer homemade all day long and throw a few packs of corned beef in the freezer when they go on sale around St. Patrick’s Day so I can make it all year long.
Skill Level: easy
Prep: 10 minutes
Bake: 15 minutes
- 4 cups 1/4″ diced potatoes
- 2 cups 1/4″ diced cooked corned beef
- 1/2 onion 1/4″ diced
- 1/2 jar sweet red pepper relish, hot red pepper relish or jalapeño relish
- 1/4 stick butter
- Melt butter in a large skillet over medium high heat
- Sweat onions until translucent stirring often and being careful not to brown (2-3 minutes)
- Add potatoes and stir frequently until they start to soften and brown
- Add corned beef
- Add relish, stir and cook for an additional minute or two
- Serve with eggs
That’s it, it’s really that simple. The relish adds a nice pop of flavor that ties it all together and you can use the hot relish if you’re looking for a little heat.