This is a print preview of "Corned Beef Hash" recipe.

Corned Beef Hash Recipe
by ShaleeDP

Corned Beef Hash
Rating: 4/5
Avg. 4/5 1 vote
Prep time: Philippines Filipino
Cook time: Servings: 1


  • 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.)