Pete’s Corned Beef Hash

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Pete’s Corned Beef Hash
Serves 8
If you’d like to try one of my breakfast favorites I’ve JUST posted my cherished CORNED BEEF HASH recipe because I can NEVER seem to find anyone who makes it like the “Good Ole” days..
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  1. 2 Cups Cooked Corned Beef, Chopped
  2. 5 Cups Cooked Red Skin Potatoes, Chopped
  3. 2 TBSP Bacon Grease (or Butter)
  4. 1 Cup Sweet Onions, Chopped
  5. ¼ Cup Celery, Chopped
  6. ¼ Cup Green Bell Pepper, Chopped
  7. 2 tsp Dry Mustard
  8. ½ tsp Granulated Garlic
  9. Pinch Dry Thyme
  10. 1 tsp Kosher Salt
  11. ½ tsp Ground Black Pepper
  12. As Needed Beef Stock (or Broth)
  13. As Needed Butter & or Vegetable Oil (to Fry)
To Make Mixture
  1. Sauté onions, celery and peppers in bacon grease or butter until soft (do not brown) and place into a medium to large size mixing bowl and allow to cool.
  2. Add chopped corned beef, potato, dry mustard, thyme, salt and pepper and toss.
  3. Mash slightly to allow the ingredients to bind.
  4. Add a splash of beef stock / broth (if needed) to keep the hash moist.
To Cook Hash
  1. Heat a non-stick skillet on medium high heat.
  2. Add a small amount of vegetable oil or butter in the pan and then the corned beef mixture.
  3. Allow the hash to cook and brown on one side then either carefully flip the mixture or slide onto a large dinner plate.
  4. Turn the plate / mixture over and slide back onto the hot pan to once again brown on the opposite side.
  5. When browned on both sides, slide on to a dinner plate or platter and serve alone or with poached or fried eggs.
Nino Salvaggio