It's National Corned Beef Hash Day

They say corned beef hash is the most versatile of foods and September 27th is its day. Not only can you eat it with cabbage for a meal, but you can serve them on sandwiches, or with potatoes and eggs for breakfast. Delicious, simple, and satisfying, this corned beef hash recipe takes only 25 minutes to make and prepares enough for the whole family.

Corned Beef Hash and an EggIngredients

  • 2-3 tbsp. unsalted butter
  • 1 medium onion, finely chopped
  • 2-3 cups finely chopped, cooked corned beef
  • 2-3 cups chopped cooked potatoes, preferably Yukon gold
  • Salt and pepper
  • Chopped fresh parsley


Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook until translucent.

Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.

Do not stir the potatoes and corned beef, but let them brown. You should hear them sizzling. Use a metal spatula to peak underneath and see if they are browning. If 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.

Remove from heat, stir in chopped parsley. Add freshly ground black pepper, and add salt to taste.

Adapted from Simply Recipes

Derek Hodges
Derek Hodges

Derek Hodges is a proud North Carolinian who moved to Tennessee in 2006 to preach the gospel of Cheerwine and mix some Tar Heel blue in with all the orange. He has made wonderful friends who tolerate occasional remarks like those above. He and his wife Amanda enjoy spending weekends at Dollywood and trying to convince their dog Shiloh to get over his fear of swimming.

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