After all, is there any better way to use up St. Patrick’s Day leftovers? I would honestly be disappointed in myself if I didn’t have a leftover corned beef recipe to post. Although I almost didn’t. I think my husband could eat at least 3 pounds of corned beef in one sitting if he really wanted to.
I typically make our original corned beef dinner with red skin potatoes, carrots and cabbage. Then, I just dice up everything and toss it in the pan together. Unfortunately, we didn’t have cabbage to go along with our dinner this year. I guess the night before St. Patrick’s Day is not the time to try and buy cabbage at the grocery store. So I’m just posting the recipe for how I made it this time.
Corned Beef Hash
- 1 large onion, diced
- 4 T. butter, margarine or olive oil
- 2 1/2 c. cooked red skin potatoes, diced
- 3 c. cooked corned beef, diced
- 2 c. cooked carrots, diced
- Salt, garlic powder and pepper, to taste
1. Melt the butter or margarine (or heat the olive oil) in a large skillet over medium-high heat. Add the onion and cook for about 5 minutes, until tender.
2. Add everything else to the skillet. Unless you really like salty foods, you probably don’t need to add any salt. But if you want to, go for it! With a spatula, press everything down in the skillet. Let cook for about 10 minutes. Keep a close eye on it so that it doesn’t burn. Flip over in sections, press down again, and cook about 10 more minutes.
Serve as is or top with a fried egg for something really special!
If I’d had leftovers of my leftovers, I would have mixed it all together with an egg or two and some breadcrumbs to make corned beef hash patties for the freezer. Maybe next year!