| Level: | Easy |
| Total: | 17 min |
| Prep: | 15 min |
| Cook: | 2 min |
| Yield: | 2 to 3 servings |
Ingredients
- 12 ounces chopped corned beef
- 2 whole potatoes cooked and grated
- 1/2 cup chopped mixed peppers
- 1/2 cup chopped red onions
- 1/2 cup chopped scallions
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh rosemary leaves
- 1/2 teaspoon salt
- 1/2 teaspoon fresh pepper
Instructions
- Mix all the ingredients together and saute in a pan until golden brown, about 8 minutes.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 356 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 20 g |
| Cholesterol | 61 mg |
| Sodium | 1394 mg |
Reviews
tasted like dung
Excellent recipe. With one exception I followed this recipe exactly. After cooking, I de-glazed the pan with about 1/8 cup of Chardonnay and reduced it until it was thick; I added the reduction to the hash and stirred it in. I also corned my own beef using Alton Brown’s recipe. (Took ten days but well worth the wait.
This recipe could be more specific in its ingredient list, use Yukon Gold or similar waxy potato; do not use russets or you’ll get shepherd’s pie.
I made this hash for Easter brunch, but I noticed the pictured hash had a bechamel sauce on it, (which sounded too heavy) so I incorporated the eggs and hollandaise from Tyler Florence’s Corned Beef Hash w/ poached eggs and easy Hollandaise recipe, which is also on this site. Talk about RAVE reviews! I will never make hash again without the hollandaise (I mean if you’re going to guild the lily, you might as well go for it). I served the poached eggs and hollandaise on top of buttered/toasted bagels, with the hash alongside. Also, the peppers I included in the hash were yellow and orange bell peppers, as the parley supplied the green for a balance of color. I also ladled a little hollandaise on top of the hash (as well) and topped it all with chopped chives. Everyone was very happy as they rolled away from the Easter table, (they suggested I open a restaurant, so that was nice) and there was no need to eat again for the rest of the day! I will definitely make these (three) recipes again! Count on cooking the hash longer than the 7-10 minutes suggested though, if you like it crispy on the bottom.WOW.
This was an excellent recipe for Corned Beef Hash. I did add a clove of garlic to the onion and peppers mixture. And decided to push the has to the side and fry two eggs to place on top when I served the dish. It was a very good recipe and one I will make again. My dutch husband had never had Hash before, and after this easy dinner was a fan.
This is a very lively combination that makes hash taste like more then just a mound of meat. I followed the recipe exactly as posted and it came out fabulous! I wouldn’t add, substitute, or omit a thing. I disagree with the 15 minute prep time quoted here. There is a lot of chopping involved. Give yourself more time on this one. On the show, the Little Rooster Cafe plated the hash, topped it with two poached eggs, ladled on bechamel sauce, and served it with two slices of toast. I believe the photo provided was probably taken at the restaurant and thus may confuse some folks since these steps are not part of the recipe on the Food Network website.