Corned Beef Hash
Classic corned beef hash made with leftover corned beef from your St. Patrick's Day corned beef and cabbage!
Servings: 6 -8
Equipment
- large skillet buying option
Ingredients
Instructions
- Preheat oven to 400F
- Drain the potatoes and pat them dry. Toss with a tablespoon or 2 of olive oil and season lightly with salt and pepper. Lay them out in one layer on a lightly oiled baking sheet. Roast the potatoes until they are tender and starting to turn golden. This will take 35-45 minutes, and you'll want to flip them several times during baking so they cook evenly and don't stick.
- Meanwhile heat a tablespoon of olive oil in a large skillet and sauté the onions until they are starting to take on a little color. Add the corned beef and butter and cook until the butter melts and everything is heated through. Season lightly with salt and fresh cracked black pepper.
- When the potatoes are tender, add them to the skillet and stir-fry everything until hot. Go ahead and add a bit of extra butter if it seems at all dry. Taste to adjust the seasonings and then sprinkle with the fresh parsley. Serve asap with toast and eggs.
Nutrition
Calories: 253 kcal · Carbohydrates: 15 g · Protein: 13 g · Fat: 16 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 8 g · Trans Fat: 0.1 g · Cholesterol: 46 mg · Sodium: 1328 mg · Potassium: 570 mg · Fiber: 2 g · Sugar: 1 g · Vitamin A: 60 IU · Vitamin C: 37 mg · Calcium: 19 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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