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Corned beef brisket doesn’t get enough credit. It is a super tasty cut of meat. It is also super cheap. I snagged a 4 lb CB brisket on sale for $6 to make for St. Patrick’s Day. SIX dollars! And I made two delicious meals out of it! There is so much that you can do with the leftovers of a CB brisket. But, first thing’s first, you gotta know how to make an insanely delicious Corned Beef Hash.

Does it get anymore Irish than to use the leftovers of a St. Patrick’s Day corned beef brisket to cook a corned beef hash? I mean potatoes are pretty synonymous with the Irish. And so are tasty, easy meals- just like this hash.

For this recipe, you want to par-boil your potatoes. By par-boiling the potatoes, you are giving them a head start so that they are soft enough for the hash and this will allow for everything to be cooked in the skillet all at once. It also gives the potatoes a mashed, creamy texture and produces more surface area for the potatoes to crisp up.

The most important thing to remember when making a hash is to not pay it that much attention. Seriously, leave it alone for a little bit. Let it work some things out. Haha! But, really. In order to get that nice crust that you want in a hash, let it cook for a few minutes- undisturbed – before flipping it. If you’re constantly stirring, your potatoes are going to fall apart AND you’ll never get that crispiness. Now, let’s get started.

Let me show you how I made this Corned Beef Hash 👇🏻

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Prepping the Potatoes

To being, you’re going to be par-boiling the potatoes. Place 5 medium Yukon potatoes that have been cut into 1.5” pieces into a large pot.

Fill the pot with cold water until the water is an inch or two above the potatoes. Season the water with a little salt and bring to a boil.

Boil the potatoes for about 7-10 minutes until the potatoes are almost fork-tender, the edges will soft.

Drain the potatoes and place them into a large mixing bowl.

With a fork, gently smush some of the potatoes.

Everybody into the Pool.

Also to the bowl, add 1 Lb of (cooked) leftover corned beef brisket that’s been cut into bite-sized pieces. Add 1 sweet onion that’s been cut into slices, along with 1 tsp garlic powder, 1 tsp paprika, 2 tsp dried parsley, 2 tsp salt, and 1 tsp black pepper.

Gently stir to coat the ingredients in the spices.

Cooking the Hash.

Now grab a large cast iron (or non-stick) skillet. Melt 4 tbsp of butter over high heat and add the corned beef mixture, spreading into an even layer.

With a spatula, gently press the hash down in the skillet. Let it cook, UNDISTURBED, for a few minutes and then flip. Do this a few times: patting it down, leaving it undisturbed, and then flipping until the hash is crispy and golden.

Taste for seasoning, adding more salt or pepper if necessary. Top the hash with fresh chopped parsley or a couple of fried eggs if desired!

Enjoy!!

These are the recommended products that I used to make this delicious recipe! These are not only products that I used, but products that I love!

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.