Many folks I’ve shown this recipe to concur that it tastes exactly like Arby’s Sauce from the restaurant.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 6 large potatoes, peeled and diced
- 1 (12 ounce) can corned beef, cut into chunks
- 1 medium onion, chopped
- 1 cup beef broth
Instructions
- Combine potatoes, corned beef, onion, and broth in a large, deep skillet over medium heat. Cover and simmer until potatoes are soft enough to mash and liquid is almost gone. Mix well and serve hot.
- Cindy Mendenhall Rosenberg
Nutrition Facts
| Calories | 434 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 8 g |
| Protein | 23 g |
| Saturated Fat | 4 g |
| Sodium | 718 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I modified this one a bit and use it for when hubs wants homemade corned beef hash. I use 3-4 small potatoes, and I cook up the corned beef a bit by itself to get a crisp on it. Then add the potatoes and onions and season with some ground black pepper and creole seasoning. Then comes the broth and cover/simmer.
Super easy to make. I used some leftover corned beef and a can of new potatoes finely chopped. Delish!
Great, easy, and low fat!
Like other review ssaid, we also decreased the amount of potatoes to 3 potatoes. Also we cooked up the corned beef and added salt and pepper to it before adding the rest of the ingredients (started doing that the 2nd time we made this, it gave the dish an extra kick)
After trying this recipe, I will never eat canned corn beef hash again!! I didn’t use canned corn beef, (the sodium levels are too high) I used fresh leftovers from St Patrick’s day!
I love this one! Easy to make and it turned out perfect.
Left over corned beef and potatoes from a New England boiled dinner made the best hash. Served with eggs it’s a great breakfast or dinner meal.
We had a lot of leftover corned beef following a boiled dinner. This recipe was excellent but without the corn in the photo.
my son ate so much we didn’t get enough nesxt time i’ll do a double batch
I love corned beef hash but Never made it from scratch before. This was Very easy. I used plane canned corned beef. The can were all the same size…12 is. I used 3 potatoes, which I cooked first in the microwave along with one large chopped onion, pepper and a little garlic powder. I did not include any salt as corned beef is salty enough as it is. I put everything in a medium hot skillet where I had some melted.butter for flavor and a little oil. I used a coated.skillet so things would not stick. WITH THE potatoes cooked cooking lquid was not needed! I only.needed to brown the hash. So, I mashed the mixture in the pan and flipped sections over 4-5 times until it was all browned with crispy bits. It took about 15 minutes to brown and was very tasty! When cooked, I added poached eggs. It easily serves 4 people, and was well loved!! Will use this recipe again for special occasions and brunch. Was delicious!! Much netter than anything out of a can!!
Really good. I would add a bit of seasoning to the potatoes unless your corned beef is well flavored. After I made it, I served it with melted cheddar cheese and sour cream.
It was tasty, potatoes great, but the canned corned beef turned to mush. I think I had too much liquid from some leftover cabbage, my fault. It was my first time to try so I will try again.
I had a smaller amount of corned beef so cut the amount of veggies. delicious!
It was ok, but I guess I always thought this kind of hash was supposed to be crispy- a little more like hash browns. I’d never actually had corned beef hash before. So after simmering and the potatoes were soft, I drained off what was left of the liquid – which was a really flavorful broth – then added a drizzle of olive oil and cooked till crispy. Other than adding a bit of garlic and using leftover corned beef that I had made instead of canned, I didn’t change any of the ingredients, after making it crispy it was pretty good. The potatoes had wonderful flavor after being simmered with the meat, onions and garlic.
This recipe was very good. I made it from my left over corn beef as a quick dinner with eggs on top. It was enjoyed by all. We like the texture. Chunkier rather than ground up.
Very easy and very good. i took the other reviewers advice and halved the potatoes and doubled the broth. I have to admit it is tough to top the canned Mary Kitchen product, but I’m guessing this was a lot healthier and it was no big deal to make. i would definitely do it again. Only 213 calories/serving
Very simple. I like my hash well down so when almost all the liquid had been absorbed, I put it under the broil for approximately 5 minutes. Very tasty, thank you!
Family gave 4 stars because they said needed salt. I did make some changes, just a few. First, I used about 2 regular sized potatoes and mid size cubes and cooked in one cup of the beef broth. I cooked until potatoes where slightly firm but done. Second, I put a 1 tbl spn of butter then added onions and then added canned (2) hash. I added additional broth about 1/4 cup to hash then I added the potatoes and let it cook. I had to put hash on plate and add a bit to frying pan. once crispy on one side flip. repeat with remaining hash.
Sometimes I make this using frozen diced potatoes to save time. One time I left out the broth because it made the potatoes mushy. That was a mistake, the broth adds flavor and without it this becomes dry beef and fried potatoes.I use my homemade broths, chicken or turkey or veggie, because I never make beef broth. I love this stuff, and I make it several times a month, when Corned Beef is available.
Easy to make. Short prep time. Very tasty.
Great recipe! Quick and easy to prepare. I added a cubed carrot to the basic recipe and served with a side of sauerkraut. And a cold beer of course. Definitely a keeper.