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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 uess 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 tbsp butter, margarine or olive oil
- 2 1/2 cup cooked red skin potatoes, diced
- 3 cup cooked corned beef, diced
- 2 cup cooked carrots, diced
- Salt, garlic powder and pepper, to taste
- 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.
- 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!