Corned Beef Hash

March 17, 2013

Do you have leftover corned beef from St. Patty’s Day?  Here’s a delicious recipe for corned beef hash that I made today:


  • 2 Tbsp vegetable oil ( I use grapeseed oil)
  • 1/2 red onion (yellow or white is also fine), chopped
  • 8 medium Yukon Gold potatoes*, chopped in small 1/2″ cubes (I use the Progressive Onion Chopper – I LOVE this kitchen staple for chopping veggies!)
  • 3/4 pound cooked corned beef
  • 1/2 cup white wine
  • 1 or 2 pats of butter
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  1. Heat the oil on medium-high in a cast iron skillet and add the onion.  Cook until slightly brown.
  2. Add potatoes and 1/4 cup of the wine, leaving uncovered for 30 seconds to allow the alcohol to evaporate.  Reduce heat to medium and cover. Cook the potatoes until al dente, about 5 minutes.
  3. Add the rest of the wine, the corned beef, butter, oregano, thyme, and garlic powder.  Stir.  Cover for another 3-5 minutes until the potatoes are cooked through.
  4. Salt and pepper to taste.


*Note: It’s best to use Yukon Gold potatoes because they hold their shape and are super-creamy.  Russet potatoes will not yield the same result!


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