Corned Beef Hash With Cabbage and Carrots

Classic Corned Beef Hash
Diana Rattray
Ratings (19)
  • Total: 33 mins
  • Prep: 15 mins
  • Cook: 18 mins
  • Yield: 6 Portions (Serves 6)
Nutritional Guidelines (per serving)
185 Calories
8g Fat
24g Carbs
5g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This corned beef hash takes advantage of the leftovers from a corned beef and cabbage dinner, and it is extremely versatile. Leave the cabbage and carrots out and use more potato and beef, or add extra cabbage with less potato. This hash would also be delicious with leftover roast beef, ham, or roast pork. And if you're following a low-carb diet, replace the potatoes with chopped cauliflower or cauliflower "rice." See more in the expert tips below the recipe.

Hash is, but definition, a dish of cooked chopped meat, usually with potatoes. Onions and bell peppers are often included in the hash and it is frequently found on breakfast menus.

The dish makes a delicious meal with baked beans, or serve the hash with eggs in the morning. If you're looking for an easy, basic recipe for corned beef hash, this is an excellent choice.

 

Ingredients

  • 4 tablespoons butter
  • 3/4 cup chopped onion
  • 1 clove garlic, pressed
  • 3 cups diced leftover potatoes
  • 2 cups chopped leftover corned beef
  • 1 cup diced leftover cabbage, optional
  • 1/2 cup diced leftover carrots, optional
  • 1/2 teaspoon dried leaf thyme
  • 1 to 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon ground black pepper, or to taste
  • salt, to taste

Steps to Make It

In a large, heavy skillet over medium heat, melt the butter.

When the butter is hot, add the chopped onion. Sauté the onion, stirring, until it is translucent and softened. Add the garlic and sauté for 1 minute longer. Add the diced potatoes, chopped corned beef, and the cabbage and carrots, if using. Stir in the thyme, parsley, and pepper.

Taste the hash and add salt, as needed. Stir to blend ingredients.

Pat the mixture down in the skillet and let brown for about 8 to 10 minutes. Turn and brown the other side.

Tips and Variations

If you have leftover rutabaga, parsnip, or turnip from a corned beef meal, feel free to dice and add to the hash.

Use chopped cooked roast beef, ham, or pork in the recipe instead of corned beef.

Replace part of the potatoes with diced cooked sweet potatoes.

Add 1 cup of cooked corn kernels.

Add 1 chopped bell pepper.

Cauliflower Rice Hash Omit the potatoes. Chop the cauliflower in a food processor or grate with a food grater to make rice-sized pieces. Add the cauliflower to the sauteed onions and garlic. Proceed with the recipe. 

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