Pan-Fry

Corned Beef Hash

August  5, 2016
Photo by James Ransom
Author Notes

This recipe comes from Revival Market's chef Ryan Pera, in Houston. —Paula Disbrowe

Test Kitchen Notes

This corned beef hash recipe from cookbook author Paula Disbrowe takes a few humble ingredients—potatoes, carrots, butternut squash, and leftover corned beef —and transforms them into a hearty, flavor-packed breakfast (or brunch, lunch, or dinner, really it's great for any meal of the day).

It's the best way to use up leftover corned beef—perhaps you saved some from the corned beef and cabbage you made for St. Patrick's Day celebrations? Oh, and it's very riff-able, so if you don't have certain ingredients on hand, don't worry about it. For example: If you're out of potatoes or carrots, you could sub in sweet potatoes or bell peppers—most hardy vegetables will fit in nicely here. It's also totally make-ahead friendly. Yes, the corned beef should already be prepped and ready to go, but you can also roast the vegetables a day in advance of serving so that all you need to do is reheat them in the skillet.

Speaking of skillets, you'll probably want to use a cast-iron skillet to whip up this dish—the cast iron coating adds an extra layer of flavor and gives the vegetables those caramelized-crispy edges that make corned beef hash oh-so-delicious.

Another hot tip: You could top this corned beef hash with a fried egg (absolutely nothing wrong with that), but if you're cooking for a crowd, you could also make a big batch of poached eggs using one of these methods and drizzle the whole thing in Hollandaise sauce. Now doesn't that sound good? —The Editors

  • Prep time 15 minutes
  • Cook time 1 hour
  • Serves 4
Ingredients
  • 8 ounces carrots, diced
  • 8 ounces russet potatoes, peeled and diced roughly
  • 8 ounces butternut squash, peeled and diced roughly
  • 5 tablespoons olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 medium onion, diced
  • 2 cloves garlic, thinly sliced
  • 8 ounces corned beef, diced roughly
  • 1 sprig thyme
  • 1 teaspoon parsley, chiffonaded
In This Recipe
Directions
  1. Preheat oven to 375˚F. In 3 mixing bowls, keeping the vegetables separate, toss the potato, squash and carrots with 1 tablespoon of olive oil each as well as salt and pepper. Place each vegetable on its own sheet pan (or separate sections of a sheet pan) and roast in the oven until tender, but not soft, about 25 to 45 minutes stirring and rotating in the oven as necessary to cook evenly. Cool the vegetables, combine them, and set aside.  Note: This step can be done a day in advance of serving.
  2. In a medium skillet over low heat, heat 1 tablespoon olive oil and sauté the onion, garlic, and a pinch of salt until tender and translucent, about 10 minutes. Set aside. Note: This can also be done a day in advance of serving.
  3. In a heavy bottom skillet or griddle over medium-high heat, add 1 tablespoon olive oil and sauté the corned beef until browned, about 4 min. Add the root vegetable mixture and continue to cook and caramelize. When the hash is caramelized, add the onions, garlic, and herbs, and cook for 30 seconds until hot.  Season to taste with salt and a generous amount of freshly ground black pepper. Spoon onto 4 plates and serve with a fried egg and your favorite toast.

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Paula Disbrowe writes frequently about Food and Travel. She lives in Austin, Texas, with her bread baker husband David Norman, two children, and menagerie of retired ranch animals.