Corned Beef Hash

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


  1. Heat a large cast iron pot on medium high.
  2. 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.
  3. Stir gently to melt butter and let sit on low for 45 minutes. Really. The bottom should get crusty and lovely.
  4. Check after 30 minutes though, just to be sure!
  5. 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!

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