Cooking Classes


Corned Beef Hash

Now that the rain has stopped and the sun is bright, I am back outside working on my house and garden.  Yesterday I took care of a huge branch that fell off my crabapple tree and cleared dead wood from my Dogwood.  And put the second coat of paint on my foundation so I can now order in soil to top up my beds.  Then I will be ready for planting! 

So I have not been cooking very much.  I have never made corned beef hash.  This is inspired by a recipe from   I use that website a lot. 

I made this with my big ol' cast iron pan.  But wouldn't it be fun, if you had a set of small cast iron pans, to serve it directly to the table with each person having their own pan!  The food would stay hot for a long time.  Everybody would get lots of nice crispy pieces.

Corned Beef Hash                       serves one
  • 1 baking (russet) potatoes, peeled and cut into 1/4-inch dice
  • 1/2 cup cooked corned beef, cut into chunks
  • 2 tablespoons chopped onion
  • 2 tablespoons red bell pepper, cut into 1/4-inch pieces
  • 1 tablespoons unsalted butter
  • 1 tablespoon heavy cream
  • 1 large egg (optional)
  • 1 tablespoon chopped fresh flat-leaf parsley
Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Coarsely chop corned beef.
Sauté onion and bell pepper in butter in a small nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Add cream and cook, stirring, 1 minute.
If desired, make a hole in hash and break 1 egg into it. Cook over moderately low heat, covered, 5 minutes, or until egg is cooked to desired doneness, and season with salt and pepper. Garnish hash with parsley.


  1. Absolutely love corned beef hash and this looks wonderful! Check out some of those great swap meets and you'll find your little cast iron pans pronto.That's what I did years ago - course I was also lucky enough to marry a guy with a HUGE collection of 'em. Lucky me!

  2. I grew up on corned beef hash so this does bring back memories.

  3. I love corned beef hash! My dearly beloved likes his with eggs, but I like mine straight up.

  4. June> a guy with his own pots! That's a catch! Good idea to buy them.

    Valli> I have rarely had corned beef - the occasional reuben, but they always seem so big and calorific.

    Marjie> I am not usually an 'egg' person but it was good with the egg in the middle.

  5. I've never made corned beef hash before either but it's one of hubby's favorites and he orders it often in restaurants. Guess I should try this recipe and see if I can do it at home, eh?

  6. Good luck with your gardening. Hope you have some fun in the non-snow.

    How is your business idea going?


  7. Wow,
    wonderful n healthy recipe...def gonna try this.

  8. It is wonderful to be able to use leftover and create something delicious. I have bought slow cooker today after reading your previous post!

  9. This is one dish I never think of making and yet i should! It seems so easy to whip up and is filling as well!

  10. I never make this... probably because I never seem to find a piece of corned beef that's big enough to give much in the way of leftovers... this is so good and I have your wonderful recipe for making my own corned beef... sounds like a plan! Hope your gardening is going well... it is so much fun to have a new place to play!


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