• Corned Beef Hash

    1 vote
    Corned Beef Hash
    Prep: 20 min Cook: 10 min Servings: 1
    by ShaleeDP
    1124 recipes


    • 2 baking potatoes, peeled
    • 12 oz (340 g) corned beef
    • 3 tbsp (45 mL) butter
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 tsp (5 mL) dried oregano
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) pepper
    • 2 tbsp (30 mL) minced fresh parsley
    • 1 tbsp (15 mL) Dijon mustard


    1. In saucepan of boiling salted water, cover and cook potatoes until slightly softened, about 10 minutes. Drain and let cool slightly; grate coarsely.
    2. Meanwhile, cut corned beef into chunks; place in food processor and pulse until finely chopped. Set aside.
    3. Meanwhile, in large nonstick skillet, melt 1 tbsp (15 mL) of the butter over medium heat; cook onion, garlic, oregano, salt and pepper until softened, about 5 minutes. Add potatoes and corned beef; heat, stirring, until combined, about 3 minutes. Remove from heat; mix in parsley and mustard. Let cool slightly, about 10 minutes.
    4. Divide into 8 mounds; using hands, form into scant 1/2-inch (1 cm) thick patties. Wipe out skillet; add half of the remaining butter and heat over medium-high heat. Fry half of the patties, turning once, until crisp, about 6 minutes. Repeat with remaining patties and butter. (Make-ahead: Place in single layer on baking sheet; cover and refrigerate for up to 8 hours. Uncover and reheat in 400°F/200°C oven until hot, about 15 minutes.)

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