Fast & Easy Corned Beef Hash
March 27, 2024 • comments
This recipe is Andy's favorite! Cook and shred the corned beef first. OR, even better, use any kind of leftover beef. Just adjust the seasoning or add salt.
Ingredients
- (4 Tbsp) Rendered Lard, 8 oz
- (2 cups) Corned Beef Brisket, Small
- (2 lbs) Russet potatoes, peeled and diced
- (1/2) yellow onion, chopped
- (1 tsp) sea salt
- (1/2 tsp) black pepper
- (1/2 tsp) garlic powder
- water
- (optional) over-easy, poached, or scrambled eggs, hot sauce, red pepper flakes, diced bell peppers, splash of Worcestershire sauce
Directions
- Add fat to a large cast iron skillet on medium heat, once melted, add the onions, potatoes, salt and pepper for 6-7 minutes or until the potatoes start to brown.
- Add in the corned beef and mix well along with 2 Tbsp of water and cover to heat the meat through and finish cooking the potatoes for 1-2 minutes.
- Serve with scrambled eggs or your favorite topping.
