How to make it

  • * more or less, depending how much potato you have in your left over corned beef and cabbage.
  • Melt the butter in a large, heavy skillet set over medium heat. Add the bell pepper, onions, and potatoes; cook until the onions begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine.
  • Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned.
  • Serve immediately. If desired, serve with poached eggs or eggs over easy. Pass the hot sauce!
  • Original recipe by Alton Brown but modified by our daughter, Candice
  • Made by Candice March 21, 2010 -- definitely a keeper!

Reviews & Comments 1

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    " It was excellent "
    mommyluvs2cook ate it and said...
    I made this for my husband the other morning. He raved about it so I snuck a bite and it was so good!!! Definitely keeping this recipe around for the next time we have some leftover corned beef, it's a keeper!!! Added this into the IMI --------> Corned Beef Hash
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    " It was excellent "
    elgourmand ate it and said...
    I do like corned beef hash. I make it with left over corned beef, some left over roast or just a hunk of no name beef my wife's family drops off. Tell Candice she has taken hash to a new level. Thanks. RJ
    Was this review helpful? Yes Flag

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