Corned Beef Hash


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This dish makes for a very hearty breakfast.

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Serving Size / Yield

4 servings


  • 2 C. cooked corned beef brisket, coarsely shredded
  • 4 baked potatoes, cooled, peeled, and grated
  • 1/2 C. grated onion
  • 1/4 lb. butter

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Mix together all ingredients except butter.  Melt butter in a hot skillet.  Add hash and fry at least 5 minutes on the first side.  Divide the hash into 4 servings with spatula and turn to brown again for 5-7 minutes on the second side.  If desired, crack an egg over each serving and cover skillet with tight fitting lid for 3 minutes before serving.  Serve hot and crispy from the frying pan.

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