Recipe Background
When March rolls around, many are thinking that warmer weather and rainbows will be right around the bend, but our minds are already hashing a plan for when we will be making the most flavorful, golden, spuddy Corned Beef Hash. Don't let the name detour you away from the luckiest darn dish there ever was! Between the fresh-from-the-oven potatoes and the corniest beef around, it's no joke that everyone will love our Corned Beef Hash. So, flip a coin and follow the rainbow to this warm bowl of lucky goodness!
When March rolls around, many are thinking that warmer weather and rainbows will be right around the bend, but our minds are already hashing a plan for when we will be making the most flavorful, golden, spuddy Corned Beef Hash. Don't let the name detour you away from the luckiest darn dish there ever was! Between the fresh-from-the-oven potatoes and the corniest beef around, it's no joke that everyone will love our Corned Beef Hash. So, flip a coin and follow the rainbow to this warm bowl of lucky goodness!
Ingredients
For the potatoes:
- 1 pound russet potatoes diced
- 1 tablespoon olive oil
- 1/2 teaspoon thyme dried
- 1/2 teaspoon oregano dried
- 1/2 teaspoon basil dried
- kosher salt to taste
- black pepper to taste
For the hash:
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 onion diced
- 2 cups corned beef diced and slow-cooked
- 2 teaspoons Worcestershire sauce
- kosher salt to taste
- ground black pepper to taste
- 2 tablespoons fresh parsley leaves chopped
Directions
- Preheat the oven to 400 degrees F.
- Lightly oil an 18x26-inch baking sheet or coat it with a nonstick spray.
- In a large bowl, combine the diced potatoes, the olive oil, the thyme, the oregano, the basil, the salt, and the pepper and toss to coat.
- Place the seasoned potatoes in a single layer onto the prepared baking sheet.
- Bake the potatoes, uncovered, until they are golden-brown and crisp, about 18-20 minutes.
- In a large cast-iron skillet over medium-high heat, melt the butter.
- Add the garlic and the onion to the skillet and cook, stirring often, until the onions are translucent, about 3-4 minutes.
- Add the corned beef to the onion mixture and cook, stirring frequently, until it is slightly browned, about 3 minutes.
- Add the potatoes and the Worcestershire sauce to the meat mixture and cook, stirring frequently, until the potatoes are evenly browned, about 4-5 minutes.
- Season the hash mixture with the salt and the pepper.
- Garnish the corned beef hash with the parsley.
- Serve immediately.
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