I couldn't believe I didn't have a recipe for Corned Beef Hash! Now I do.The combination of textures and flavors in this easy recipe is wonderful. I like to top mine with some creamy Dijon mustard spread, which you'll find in the condiments aisle of the supermarket. It's perfect for St. Patrick's Day leftovers.
Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups cubed cooked corned beef
- 4-5 cups cubed cooked potatoes OR 1 (16-ounce) package refrigerated red potatoes or creamer potatoes
- 1/3 cup beef broth
- 2 tablespoons heavy cream
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
Preparation
In large skillet, melt butter over medium heat. Add onion and garlic; cook until tender, about 6 minutes. Add corned beef and potatoes; cook and stir until hot and crisp.Combine broth, cream, and mustard in measuring cup; sprinkle over hash, turning with a spatula. Cover and cook 10-15 minutes, stirring occasionally, until potatoes are tender and the liquid is absorbed. Season with salt and pepper to taste and serve.
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