Corned Beef Hash
Recipe type: Entree
Serves: 4
There are a couple of variations on good homemade corned beef hash. One is to cube the corned beef and the potatoes quite small, kind of like the canned version. Another is to shred the potatoes. Our version offers big chunky pieces of crispy potato tossed with shredded meaty bits of corned beef.
  • ¼ pound Alaska red potatoes
  • ½ pound Alaska yellow-fleshed potatoes
  • ½ pound mixture of root vegetables (sweet potato, turnip or other)
  • 1 pound cooked corned beef
  • 2 tablespoons olive oil
  • 1 cup pearl onions, boiled and peeled
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Pinch of smoked paprika
  • 2 tablespoons flat-leaf parsley, minced
  1. Preheat the oven to 350 degrees F.
  2. Wrap the potatoes and root vegetables individually in aluminum foil. (We wash them well and leave the skin on). Bake the potatoes and root vegetables in the oven for about 50 minutes, or until they are tender. Remove from the oven and cool completely. Cut up the potatoes and root vegetables into ¼-inch chunks.
  3. Heat the olive oil in a sauté pan over medium-high heat. When the pan is hot, add in the potatoes and root vegetables. Fry for a few minutes without disturbing them. Use a thin-bladed spatula to turn the potatoes over. Add in the onions and garlic. Season the hash with salt pepper, and paprika. Cook for a few additional minutes. Remove the hash from the heat and sprinkle with the parsley. Serve immediately.
Recipe by Within The Wild at