Recipes

Left Over Corned Beef Hash

Turn your St. Patrick’s Day leftovers into something extra delicious! This corned beef hash is made with just a few simple ingredients and it’s ready to go in just 25 minutes!!

Earlier this week, I shared my traditional corned beef and cabbage recipe, and now I’m back with a great way to use up those leftovers. I LOVE to make corned beef, but it’s always way to much for me to eat in one sitting. So the next day I cut everything up and toss it into a skillet. Less than half an hour later we’ve got a tasty, delicious, filling main dish.

You can easily crack a few eggs over top for even more protein or whip up a frittata. If you don’t have leftover potatoes, you can cube 4 or 5 red potatoes and roast them.

If you’re looking for a quick & easy way to use up leftovers, I’d highly recommend giving this skillet a try. You can’t go wrong!

Ingredients

  • 2 tbsp. unsalted butter or olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 c. leftover potatoes, cubed
  • ¼ tsp. thyme
  • ¼ tsp. oregano
  • ¼ tsp. basil
  • ¼ tsp. paprika
  • ¼ tsp. salt
  • ½ tsp. black pepper
  • 2 c. leftover corned beef, cubed
  • 2 tbsp of ketchup

Directions

  • In a large skillet set over medium high heat, melt the butter.
  • Add the onion and cook until translucent, then add the garlic and cook until fragrant.
  • Add the potatoes to the skillet and cook until lightly browned.
  • Season with thyme, oregano, basil, paprika, salt and pepper.
  • Add the ketchup – this is my moms secret ingredient – you will thank me later
  • Stir in the corned beef and cook for 5 minutes or until everything is browned.
  • Serve immediately, garnish with freshly chopped parsley if desired.

Notes

-Add a diced bell pepper with the onion and a few over-easy eggs at the end for an extra flavorful dish!

Love & Sparkle,

Mackenzie

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