I am a big fan of breakfast food, but it’s rare that I take the time to make something other than a bowl of oatmeal on most mornings. The one thing I love, however, is throwing together a great potato hash dish on a weekend morning. It’s a wonderful way to clean out the fridge and is always so hearty and satisfying. Mine usually consist of potatoes, peppers, onions and anything else that happens to be lying around that might make a good addition – mushrooms, sausage, anything goes! So a corned beef hash for St. Patrick’s Day is naturally right up my alley. Plus, I am not a fan of cooked cabbage at all, so this is a win-win in terms of getting my corned beef fix for the holiday.
This honestly couldn’t be an easier recipe to throw together, which is perfect for sleepy mornings! Just chop up a little bit of onion, your leftover corned beef, leftover cooked potatoes and if you do happen to be a fan of cabbage and have some left over from your corned beef and cabbage, chop that up and throw it in too! It goes without saying that this would make an awesome breakfast-for-dinner as well!
1. Heat the butter in a large cast iron skillet on medium heat. Add the onion and cook for a few minutes, until translucent.
2. Add the corned beef and potatoes, and spread the mixture out evenly in the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.
3. Do not stir the potatoes and corned beef mixture, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to life up a corner to see if they are browning. Once nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.
4. Remove from heat, stir in the chopped parsley. Add freshly ground black pepper and salt to taste.