Corned Beef Hash is one of our favorite breakfast foods; actually we like it anytime of day. We usually order it at one of our favorite coffee shops and they all serve the canned version. Mind you we’re good with that, but have you ever had fresh homemade Corned Beef Hash? Believe me once you do it’s hard to settle for the canned stuff!
Since St. Patrick’s day was just a couple of days ago I’m sure like me you’re wondering what to do with that left over Corned Beef & Cabbage you had for dinner last Sunday! Well wonder not more! Turn it into Corned Beef Hash and serve it for breakfast or even dinner tonight! I know I will!
Homemade Corned Beef Hash is a great way to use that leftover brisket. It’s easy, it’s fast, and it’s very yummy! So let’s make some hash!
By the way it would be an awesome addition to a Mother’s or Father’s Day Breakfast of Brunch!
Left over Corned Beef Brisket (if you don’t have leftovers then cook a brisket in your crock pot or Instant Pot. Click here for my Instant Pot Corned Beef & Cabbage recipe)
3 – 4 Yukon Gold Potatoes – Peeled, boiled, diced (If you have leftover potatoes from dinner just dice those)
1 Small Onion finely diced
1 Tbs. Minced Garlic
1/2 Tsp. Paprika
1/4 Cup beef broth
Oil for Frying
Prepare your brisket and potatoes
Heat oil in frying pan
Saute onions until they start to turn translucent
Add garlic and saute until they start to turn brown
Add diced corned beef and potatoes
Sprinkle with paprika and mix well
Spread corned beef mixture evenly in frying pan and smush down with back of your spatula
Pour beef broth over all
Turn down heat and simmer until liquid is mostly gone
Flip corned beef over and smush down again with back of spatula
Cook another 5 minutes or until dry
Serve with hash brown potatoes and fried eggs.