St. Patrick’s Day leftovers can be turned into corned beef hash.

Meredith Deeds • Special to the Star Tribune ,

Recipe: Corned Beef Hash

  • March 13, 2013 - 2:42 PM

Corned beef hash √

Serves 4.

Note: If you’re using corned beef from the deli, make sure to ask for lean corned beef. While this is a simple version of hash, don’t hesitate to sauté some extra veggies along with the onions. Carrots, cabbage, even zucchini or fennel, work great, and the higher your percentage of vegetables to meat, the healthier the hash.

• 1 tbsp. vegetable oil

• 1 large onion, chopped

• 4 c. diced cooked potatoes

1 1/2 c. (6 oz.) chopped lean corned beef brisket

1/2 c. reduced-sodium chicken broth

• 1/4 tsp. salt

1/4 tsp. freshly ground black pepper

• 2 tbsp. chopped parsley


Preheat the oven to 400 degrees.

In a large cast-iron skillet, warm oil over medium-high heat. Add onion and sauté until it starts to brown, 5 to 8 minutes. Add potatoes and cook, stirring, until they brown in spots, about 8 minutes more. Stir in corned beef, broth, 1/4 teaspoon salt and pepper and cook, scraping up any browned bits, until liquid is absorbed, 3 to 4 minutes.

Transfer skillet to the oven and bake for about 15 minutes or until lightly browned and crispy on top. Garnish with parsley.

Nutrition information per serving:

Calories 232 Fat 5 g Sodium 667 mg

Carbohydrates 36 g Saturated fat 1 g Calcium 28 mg

Protein 12 g Cholesterol 21 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1 bread/starch, 1½ other carb, 1 lean meat, ½ fat.

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