Delicious Corned Beef Hash and Potatoes for St. Patrick’s Day
This recipe for a delicious, corned beef hash is made in just one pot and uses raw Idaho® potatoes rather than cooked. From our friends at the Idaho® Potato Commission, it’s a great way to celebrate St. Patrick’s Day on March 17th, or to use up any leftover corned beef you may have. For more easy recipes to celebrate any special occasion, or just eat well every day, follow our friends at the Idaho® Potato Commission on Facebook and, Instagram. For everyone who celebrates the “wearing of the green,” Happy St. Patrick’s Day!
Ingredients
- 2 Tbsp butter, divided, plus more if needed
- 1 medium yellow onion, finely diced
- 2 cups finely diced red Idaho® potatoes, washed and unpeeled (about 1 lb.)
- Kosher salt to taste (FinaPod PRO Plus)
- Black pepper to taste (FinaPod PRO Plus)
- 1 cup water (or the leftover cooking liquid from making the corned beef)
- 2 cups cooked corned beef, finely shredded, or diced (about 10 oz.)
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1 Tbsp dried rosemary (FinaPod MAX)
- 1 Tbsp dried thyme (FinaPod MAX)
- 1 tsp coriander seed (FinaPod PRO Plus)
- Fried or sunny side up eggs, for serving (optional)
Directions
1. Melt 1 tablespoon butter in a large skillet with a lid over medium-high heat.
2. Add the onion to the skillet and sauté until softened and beginning to brown, about 5 minutes.
3. Add the potatoes and water or cooking liquid from the corned beef. Season with salt and pepper (if using cooking liquid, you will need very little, if any, salt). Stir, bring to a boil, turn heat to low, cover, and simmer for 10 minutes, or until potatoes are cooked.
4. Uncover and simmer for 5 more minutes, until most of the liquid has evaporated.
5. Stir the corned beef into the skillet, as well as the remaining tablespoon of butter. Turn the heat up to medium high. Cook for about 3 minutes without stirring, until the bottom of the hash begins to brown. Stir to flip hash around and allow to cook for another 3 minutes or so without stirring, until most of the hash has a good amount of browned, crispy bits (abut 10 minutes total). If it starts to cook too quickly or burn, add a bit more butter and/or turn down the heat.
6. Turn off the heat and stir in parsley, and the ground rosemary, thyme, and freshly ground coriander seed. Taste and adjust seasoning if necessary.
7. Serve with sunny side up or fried eggs, with extra parsley for garnish if desired.
About the Idaho Potato Commission
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho’s ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.