Corned Beef Hash

This was delish & my 1st time making it. Had leftover corned beef from St Pat's day; subbed frozen hash brown potatoes for diced & added a handful of cheese to the top of the mixture. Laid in a few eggs & covered it til the eggs were set - OMG the 3 of us ate the whole 10" skillet. Definitely a keeper!

• carrie130

• Caldwell, NJ

• 3/23/2020

The basic idea here is sound, but there are some variables to consider. A lot depends on the corned beef that lends its flavor to the dish; if it's mild, you might want to use additional salt. I like to season this with some good Hungarian paprika. The ratio of meat to potato is also important; with 2 lbs. of potatoes, I like to use a pound and a half of meat, and I use corned beef that has been properly diced, and would never allow it to come within ten feet of a food processor. I don't want the has to seem like it came out of a can, so I leave the meat pleasantly diced, sometimes even as half-inch chunks. After parboiling the potatoes, add them to the skillet first, then the onions and peppers (peppers are very optional) and even a little garlic. Add the meat when the onions have begun to caramelize. As for the cream, it really is optional, but if you use it, add it at the end and don't mix it in thoroughly; let it drizzle through the mixture to the bottom of the pan where it will had a lovely crispiness.

• Anonymous

• Asheville

• 9/22/2019

Very good hash! My corned beef was a little salty, so no salt was needed. Also used another reviewers suggestion about using frozen hash browns. It was a tad dry, but my fault for taking off literally every piece of fat. Will make again.

• vwestwat

• South Carolina

• 6/27/2019

The recipe calls for 1 lb. of corned beef. I don't have a scale and was wondering what the measurement would be...Like 2 cups chopped, etc. People are raving on the reviews and I want to make sure I make it right.

• Anonymous

• Wisconsin

• 3/22/2019

I love corned beef hash so I decided to make extra corned beef for dinner so I could use the leftovers for corned beef has. This is an awful recipe and nothing like what I've had at restaurants. The flavor was nothing special but what really made this bad was the texture. It was like dog food. I do not recommend any recipe that calls for putting the corned beef through the food processor.

• amilla

• Round Rock, TX

• 4/13/2016

Made this tonight, only to discover I had only one potato, so added some left over rice. It was just delicious.

• bflake

• Huntsville, AL

• 4/5/2016

Excellent corned beef hash! Followed the recipe, including the cream, and the result was just what I'd hoped for. Easy, fast, and it freezes well for later.

• trisha_vaccari

• Hamilton, MA

• 3/26/2016

Incredibly delicious and easy. I made it at my friends house but if I had had my own pans it would have been even better (if that is possible). Looking forward to making it again. Yum.

• khavasutra

• Burien, WA

• 6/21/2015

I can't locate the forks to give a rating but this is definitely a 4 Fork rating. I finally had enough corned beef left from St Patrick's day dinner to make this recipe. This is what corned beef hash is meant to taste like. Only change to recipe was to add minced large jalapeno pepper to the onions. The 1/4 C heavy cream adds a smoothness to the hash. I made the eggs per the recipe, but the yolks were too firm by the time the whites were done, so next time I will poached the eggs separately and top the hash when plating. This is definitely a keeper.

• dory92064

• San Diego, CA

• 3/25/2015

I made this recipe last night for St. Patrick's day and it was so good! I added garlic and cilantro instead of parsley and it was perfect. Anything with a fried egg on top is going to be good.

• MeredithClaire

• Omaha, NE

• 3/18/2015

I original found this recipe when I subscribed to Gourmet Magazine and this recipe was featured in the December 1999 edition. Made it exactly as the recipe says only I pan fry my potatoes instead of boiling them. This is the only Corned Beef Hash that one should eat. It is hearty but is elevated to a Gourmet level with the addition of the cream. I have made this every year since 1999 and my husband is already drooling while tomorrow's beef is slow cooking right now. Don't over do the cream or your leftovers will be too mushy. Add a little cream come rewarming time and cook it in a skillet, DO NOT REHEAT IN MICROWAVE! The bomb!!!!

• vickyta1

• Lincoln, NE.

• 3/16/2015

It's OK...but there is NO need for the cream!! a wee bit of stock is fine...

• bowlturner

• virginia

• 11/28/2014

Yep, this is the bomb. I added garlic and used Penzey's red bell pepper flakes for convenience but other than that, changed nothing. I could not understand the cream until I read the other reviews saying it made all the difference and I concur. What a delicious addition to our recipe collection. Husband called this one a keeper

• kotanmj

• Omaha, NE

• 10/26/2014

I found 2 pounds of sliced corned beef in my freezer... in October, left over from St. Patrick's Day. Whoops! Made this recipe as directed, except subbed olive oil for butter... and it was delicious! I tasted it before the finish and didn't think it needed it, but I added it anyway and it sent it over the top! Served it "Irish-Mexican"-style with sliced avocado, cilantro (in lieu of parsley) and hot sauce... OMG.

• karakmay

• Edmonds, WA

• 10/8/2014

Excellent! I was a bit hesitant because of the cream when a friend raved over the recipe, but knowing how well he cooks I tried it and am so glad I did. The cream throws it over the top!

• wanda913

• Florida

• 4/7/2014