Turn St. Patty’s Day Leftovers into Corned Beef Hash

Once you’ve made our super easy corned beef, you’ll likely have leftovers. If so, why not turn those leftovers into a delicious corned beef hash? Corned beef hash is a popular breakfast dish across the United States, but it makes a great meal any time of the day. Overall, corned beef hash is a dish that has stood the test of time, remaining a popular and beloved comfort food for generations.

A Little About the History of Corned Beef Hash

Corned beef hash has a history that can be traced back to early 19th-century Great Britain, where it was a popular breakfast dish among the working class. The dish was typically made from leftover corned beef that had been diced and mixed with chopped potatoes and onions. The combination of salty corned beef and hearty potatoes made it a filling and satisfying meal that could be easily prepared.

In the United States, corned beef hash became popular in the late 19th century, particularly in urban areas with large Irish immigrant populations. It was often served as a hearty breakfast dish in diners and restaurants and a staple on military mess hall menus.

During World War II, corned beef hash became even more popular due to food rationing, as it was an economical way to use leftover meat and stretch rations. The dish remained a popular comfort food in the post-war years, and today, it is still a popular menu item in diners and restaurants worldwide.

While the basic recipe for corned beef hash has remained the same over the years, many variations have been developed. Some recipes use different meats, such as ham or roast beef, while others add vegetables like carrots or peppers. Some chefs even add spices or hot sauce to give the dish a little extra kick.

Ingredients for Corned Beef Hash

• About 2 cups of leftover TBS fully cooked corned beef, chopped into pieces
• About a cup of leftover cooked cabbage, diced.
• About 3 cups leftover cooked potatoes, diced
• About 1/2 cup of cooked carrots, diced
• 3/4 cup of sweet onion, chopped
• 4 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 1/2 teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon ground black pepper
• salt, to taste

Directions:

1. Melt the butter in a large skillet over medium heat.
2. Sauté the onion until it begins to turn translucent. Add the garlic and continue to sauté for another minute.
3. Add the potatoes, corned beef, cabbage, carrots, thyme, parsley, and pepper to the skillet. Stir everything together.   Add some salt if needed.
4. Pat the mixture into the skillet to flatten it and allow it to brown for 8 to 10 minutes. Turn the mixture and brown the other side likewise.
5. Serve immediately. Some people also enjoy adding a fried egg to the top of the dish.

Stop by The Butcher Shop to pick up ingredients for your dinner today.

Why purchase meat and produce from a grocery store that comes from who knows where? We have such excellent, fresh meat and produce available to us locally! The Butcher Shop is your one-stop-shop for locally sourced meats and produce from farms right here in Southern Oregon. At TBS, you’ll find the perfect cut of meat for your meal, plus fresh-baked loaves of bread, fresh fruit and vegetables, local wine and beers, and even quality food specifically for your canine. Stop by today or call ahead to pre-order your ingredients.