Corned Beef Hash

This recipe is made with the leftovers from Slow-Cooker Corned Beef and Cabbage.

Great Easy Meals by Food Network Magazine/Hyperion, 2011.

Corned Beef Hash

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    2 to 4 tablespoons unsalted butter 2 cups diced leftover rutabaga, carrots, potatoes and leek (see Slow-Cooker Corned Beef and Cabbage)
    1 tablespoon vegetable oil 2 cups chopped leftover corned beef (see Slow-Cooker Corned Beef and Cabbage)
    1 small onion, chopped 2 tablespoons chopped parsley
    Kosher salt and freshly ground black pepper 1 to 1 1/2 cups leftover corned beef cooking liquid (see Slow-Cooker Corned Beef and Cabbage)


    Prep: 25 min Total:
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    • 1

      Heat 2 tablespoons butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the onion, season with salt and pepper and cook until translucent, about 4 minutes. Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes. Add the corned beef and cook until slightly brown, about 2 minutes.

    • 2

      Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid. Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed.

    • 3

      Cook until the hash is dark on the bottom, about 2 minutes. Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes. Add 1/4 cup cooking liquid 1 minute before serving.

    nutritional information

    25 g
    17 g
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