Corned Beef Hash Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups cooked corned beef shredded (I used leftover from corned beef and cabbage that was cooked with the spice packet it comes with)
1/2 red onion diced
2 cups diced yukon gold potatoes (I leave the peel on)
1/2 stick of butter
Salt, garlic salt and pepper to taste
Eggs (however many you prefer)
Sriracha (optional)
Chopped green onion or chives
1 tsp worcestershire sauce
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Directions: |
Directions:Boil your potatoes in water for five minutes to get them to soften up. Saute your onions until translucent in a frying pan with a little butter. Add your corned beef, potatoes once you've strained them to the onions. Add the worcestershire sauce and salt and pepper. Corned beef hash takes some patience. I do this on medium heat for about 10 minutes while flipping every 2 minutes. Then I bump it up to medium high for about another 15 minutes all the while flipping every two. Cook it until it's the consistency that you prefer.
I like to top this with a fried egg, green onions or chives and some sriracha. I also like to serve it with a flour tortilla. This is one of my favorite things I've ever made. The fried egg takes it to new heights. |
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 Minutes |
Personal
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Personal
Notes: My Aunt Alma Miracle loved corned beef and hash. She loved food in general. I remember her always taking me to the deli and we would make massive sub sandwiches when I got to go have a sleepover at Grandma June Bug's house. Every year at St. Patty's she would ask me for this recipe.
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