National Corned Beef Hash Day is Here with a Great Recipe

Oh National Corned Beef Hash Day…what a wonderful start to the day!

Take each ingredient in a hash and really, they aren’t special at all…

Put them all together, and it’s something spectacular using leftover corned beef.

The word hash is derived from the French verb, “to chop” – hacher.

This cured and cooked meat is chopped up and mixed with delicious seasonings and some veggies. Heat it all up in a pan, and you’ve got hash.

Serve for a breakfast food or as a dinner with green beans and cornbread.

This is a favorite dish in the UK & the USA, but there are other countries that claim a hash dish they love and cherish.

In a large frying pan, sautee onion with 1 tbsp olive oil until translucent on medium low heat on stove top.
Remove onion from pan and add potatoes with 1 tbsp olive oil, salt and pepper. Cook through until lightly browned and fork tender, about 5-6 min on medium heat, stirring frequently. * Tips: If using raw potatoes, 1/2″ dice is great. You may use cooked potatoes to speed up the time of cooking. Heat through and brown.
When potatoes are browned, add onions back into pan. Add corned beef. Stir and cook on medium heat for 6-7 min. * Tip: Throwing in the meat at the last second is best.
Stir in 4 tbsp broth or water, ketchup, gravy (or broth/water), thyme or sage, and salt & pepper to taste.
When fully cooked, press into a cake and leave alone in the pan on the heat until bottom is browned.
Flip over onto large plate by placing a plate over on top of the hash cake in the frying pan. Then, holding the plate in place, turn skillet over. You will now have the browned side of the cake up.
Cut into wedges and serve!