Corned beef hash for a crowd

    Corned beef hash for a crowd

    (103)
    5saves
    1hr10min


    3 people made this

    About this recipe: Forget the tinned stuff, using homemade corned beef, spiced beef or leftover roast beef will give you the most flavour in this retro brunch dish. Serve with a poached egg on top.

    Ingredients
    Serves: 8 

    • 2 tablespoons butter
    • 2 tablespoons extra-virgin olive oil
    • 1 large onion, diced
    • 5 large potatoes, peeled and cubed
    • 1 large carrot, coarsely grated
    • 1kg corned beef or leftover roast beef, cubed
    • 2 tablespoons freshly chopped parsley
    • 1/4 teaspoon dried thyme leaves
    • salt to taste
    • 1/2 teaspoon ground black pepper, or to taste

    Method
    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Melt butter with the olive oil in a large pan over medium heat; add onion and cook until it begins to turn golden brown, about 8 minutes; stir in the cubed potatoes and grated carrot. Cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed beef, parsley, thyme, salt and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 minutes.
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    Reviews & ratings
    Average global rating:
    (103)

    Reviews in English (103)

    by
    114

    Props to the recipe submitter for using homemade corned beef (not out of a can, like the 2 top rated recipes on the site). I think, as written, this recipe is a solid 4 stars, and I did try to follow closely, but the end result seemed to be missing something. I used leftover corned beef from the recipe Slow Cooked Corned Beef for Sandwiches. I did omit the olive oil, and instead just used 2 tablespoons of salted butter. I also omitted the carrots. I had cooked the potatoes the night before, so I diced them up and added them to the onions while they were cooking. In addition to the recommended ingredients, I added 1 teaspoon of garlic powder and 2 tsp of Worcestershire sauce. I also used quite a bit of fresh cracked black pepper (I didn't want it spicy, I just wanted it to have a nice bold flavor). I then pressed it in to the pan and let it cook on medium low to get just a little bit of a crisp on it. Served it with an egg and toasted rye bread, and it was absolutely killer.  -  10 Jul 2011  (Review from Allrecipes US | Canada)

    by
    76

    This is EXACTLY how I make my corned beef hash. I, too, make sure that when I buy a corned beef, I buy one extra big so I can have a piece leftover for this hash. The onlyt thing I don't do is add the carrot...AND...I use potatoes that have been pre-cooked. I generally bake a few long white potatoes a day or so before I make the hash...you could also use the leftover potatoes if you started out with a New England Boiled Dinner. This is JUST delicious!  -  25 Mar 2011  (Review from Allrecipes US | Canada)

    by
    51

    This is way better than canned hash! Even my husband loves it! I cooked a pre-seasoned, marinated Garrett County brisket for this, so it also had a mustard seed and bay leaf flavor, as well as the thyme that this recipe calls for. I am going to make this for my mom next time she visits; she also loves hash and I think she will find it marvelous.  -  20 Mar 2011  (Review from Allrecipes US | Canada)

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