Corned Beef Hash

Saint Patrick’s Day Side: Corned Beef Hash

Corned Beef Hash



Melt the butter in a cast iron skillet over medium heat. Add the onion and sauté until the onion is translucent. Add the potatoes, corned beef, and cabbage if desired, spread the hash in a single layer on the bottom of the skillet and increase the heat to medium high. Press down on the hash with a metal spatula to release some of the starch from the potatoes, browning the hash on the bottom. Once nicely browned on the bottom, taste the hash and add salt and pepper to taste.

Turn the hash over and press down again with the spatula to brown the hash on the second side, adding a little more butter to the pan if the hash starts to stick. Continue to cook the hash until it has been nicely browned on the second side, taste the hash again and add salt and pepper to taste.

Place the hash on a serving plate or distribute it among individual plates, drizzle with the finishing olive oil, and garnish with chopped fresh parsley.

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