The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
A classic corned beef dinner is one of the few meals my husband requests every year to celebrate St. Patrick’s Day. While we all love the roast served traditionally with boiled potatoes and cabbage, we’re even bigger fans of the leftovers! Classic Corned Beef Hash is our favorite way to enjoy whatever is left of the corned beef and the method could not be easier. While we tend to eat this for dinner, it is just as delicious served at breakfast or brunch!
If you’ve never cooked a corned beef roast, I include a simple slow cooker method below. It’s foolproof and results in a fork-tender roast every time. Most years I plan to cook two corned beef roasts just to ensure we have enough for hash the next day!
I love Melissa’s Baby Ruby Gold potatoes in this recipe. They are waxy and creamy and hold up well when sautéed. You can also use regular red-skinned potatoes or golden potatoes. If you want to keep things very traditional, use Irish butter (like Kerrygold) and be sure to serve this alongside rye toast or leftover Irish soda bread!
*Slow Cooker Method: A simple way to prepare a corned beef roast is in your slow cooker! Place a 3-4 pound corned beef roast in the crock of your slow cooker. Top with the seasoning packet, 4-5 whole, peeled garlic cloves and two bay leaves. Pour in 2 lager-style beers, like Harp’s, then add enough water to just cover the roast. Cover and cook on low for 8 hours.
- Cook time:
- Prep time:
- Total time:
- 2 Tbsp. butter
- 1 small onion, diced
- 1.5 lbs. Melissa’s Baby Ruby Gold Potatoes, diced
- 3-4 cups leftover cooked corned beef roast*, coarsely chopped
- Salt and black pepper
- 4 eggs
- Rye bread
- In a large heavy skillet or cast iron pan, heat butter over medium flame. Add onions and potatoes and sauté for 10-15 minutes, stirring often, or until potatoes are golden brown and fork-tender.
- Fold in the chopped, cooked corned beef and sauté, stirring constantly, for 2 minutes or until heated through. Season with salt (if needed) and lots of cracked black pepper.
- In a separate nonstick skillet, cook the eggs (in additional butter or with cooking spray) to your liking.
- Serve hash topped with eggs alongside toasted rye bread.