What’s more fun than corned beef hash on St. Patty’s day? Corned beef hash made with leftovers! It was sooooo good! When I was pregnant with my last child, I was addicted to Diners’ Drive-Ins and Dives. Inevitably, there would be a diner that would serve the most delicious looking corned beef hash and I had NEVER had it, but I spent nights dreaming about it. Now I know. It is THAT good.
I deviated from the recipe and made even more changes when I was all done, but here is the original:
Corned Beef Hash *updated*
- Leftover corned beef, cut into chunks (I used a lot and was very glad!)
- 3 cups diced cooked yukon gold potatoes
- 1/4 onion, grated into mixing bowl
- 1/2-1 stick butter, cut into chunks
- Leftover cabbage, cut into chunks, optional
- Salt and pepper
- 3-4 T. olive oil
- Heat a large cast iron pot on medium high.
- While preheating add all ingredients to a large mixing bowl and stir to combine. In dutch oven, add 2-4 T. olive oil and dump in hash.
- Stir gently to melt butter and let sit on low for 45 minutes. Really. The bottom should get crusty and lovely.
- Check after 30 minutes though, just to be sure!
- When finished turn out on a platter or loosen bottom of pan with a spatula and serve right from the dutch oven.
*This would taste really good with a fried egg on top of your serving. I’m just sayin…
I added milk like the original recipe dictated. This is what happened to my crust:
It didn’t taste all that bad, but I had a hard time convincing anyone else of that!