My favorite part of St. Patricks Day is actually the day after. That is when I get to make corned beef hash out of my corned beef and cabbage leftovers.
Corned beef hash is on of those rare dishes were the leftovers taste better than the original meal. I make sure to fix extra potatoes when I make my corned beef and cabbage in anticipation of making the hash the next day.
One last thing before the recipe, using a cast iron frying pan/griddle can make all the difference when making hash. Be sure to mash the hash into the pan with a spatula and leave it alone to get some cast iron char on it.
Corned Beef Hash
- 2 cups diced leftover corned beef
- 2 cups diced leftover potatoes and onions
- 2 tablespoons mustard (I used creamy Dijon)
- 2 tablespoons chopped fresh herbs (I used thyme, Rosemary and sage)
- 2 tablespoons chopped parsley for garnish
- 2 tablespoons of butter
- Poached eggs (optional)
In a bowl, mix corned beef, potatoes, onions, mustard and herbs. The mustard will help the herbs stick better to the beef and potatoes and gives you a better crust.
Heat cast iron frying pan on high heat, then add butter to the pan. Once butter is melted add corned beef hash mixture into pan. Press down hard with a spatula to flatten mixture against the bottom of the frying pan, then it alone to get a nice char.
Once it looks like it is starting to burn, flip hash over a char the other side.
Stir it up a little after both sides are charred, then remove from heat.
You can serve as is or with a poached egg on top. Garnish with parsley.