|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||8%|
|Total Sugars 2g|
|Vitamin C 11mg||57%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This corned beef hash takes advantage of the leftovers from a corned beef and cabbage dinner, and it is extremely versatile. You can 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, by 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 for breakfast. This is an excellent choice if you're looking for an easy, basic recipe for corned beef hash.
Click Play to See This Corned Beef Hash With Cabbage and Carrots Recipe Together
4 tablespoons unsalted butter
3/4 cup chopped onion
1 clove garlic, pressed
3 cups leftover potatoes, diced
2 cups leftover corned beef, chopped
1 cup leftover cabbage, diced, optional
1/2 cup leftover carrots, diced, optional
1/2 teaspoon dried leaf thyme
1 to 2 tablespoons fresh parsley, chopped
1/4 teaspoon ground black pepper, or to taste
Kosher salt, to taste
Gather the ingredients.
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, 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.
Serve and enjoy!
- Leftover corned beef should be used within three to four days.
- If you have leftover rutabaga, parsnip, or turnip from a corned beef meal, feel free to dice it 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.
- Looking for a low-carb option? Omit the potatoes. Chop a head of cauliflower in a food processor or grate with a box grater to make rice-sized pieces. Add the cauliflower to the sautéed onions and garlic. Proceed with the recipe.
How did it get to be called corned beef?
The term corned beef came about due to the salt crystals, which were the size of corn kernels used to cure the brisket.