I was excited for leftover corned beef so I can make Corned Beef Hash with it. I chopped leftover corned beef, potatoes, and carrots into bite sized pieces and made this quick and delicious one pot meal for this awesome #nolimitcookingleftovermakeover.
I don’t think corned beef hash usually has carrots in it, but it worked for me and added more veggies to the mix! The carrots added additional sweetness to the corned beef hash. SO YUM!
Also, I added smoked beef tallow to crisp up the potatoes and carrots. If you don’t have beef tallow, use butter, but I loved the smoky flavors it added to the dish.
You can find my Corned Beef and Cabbage recipe here!
1 pound leftover corned beef, cubed
12 ounces leftover potatoes, cubed
4 ounces leftover carrots, cubed
1 tablespoon minced garlic
1-2 eggs, fried to your liking
2 ounces shredded cheese
2-3 tablespoons smoked beef tallow or butter
1 tablespoon smoked paprika
½ tablespoon SPG seasoning, more to taste
Cilantro, chopped (for garnish)
Make Corned Beef Hash – Chop up the corned beef, potatoes, and carrots into bite-sized pieces. Cook potatoes and carrots over medium high heat in some smoked beef tallow or butter until the veggies begin crisping up. Add garlic and corned beef and gently stir occasionally until corned beef begins to crisp. Season with smoked paprika and salt, pepper garlic (SPG) seasoning to taste. Plate the corned beef hash, top with shredded cheese and an egg, garnish with chopped cilantro and enjoy.
- Use a cast-iron skillet for extra crispy potatoes
- Make sure you gently flip and stir so the soften veggies will not break.
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