Corned Beef Hash With Bacon
Now that St. Patrick’s Day is here, you’re probably cooking up the traditional corned beef and cabbage along with a some potatoes (if you’re not cooking up my Shepherd’s Pie, or Irish Nachos of course!). My wife is Irish so we’re usually doing at least 1 night of corned beef and always have some leftover.
But whats best way to get some use out of those leftovers? You could reheat it and have it for dinner the next night or turn them into corned beef hash with bacon! This makes a great dish on its own topped with an egg!
Or get a little fancy and add it into some scrambled eggs and wrap it in a tortilla for a breakfast burrito.
The Prep
Again, this is using leftover corned beef and potatoes! If you’re not using leftovers, you have to cook the potatoes beforehand (and corned beef of course) which adds a lot of prep time to this meal.
If you have time do the prep portion the night before I highly recommend it just to make the morning less of a hassle to cook this. Takes about 20-30 minutes to cook with prep time involved in the morning so if you’re trying to cook this for the family and work mornings, just keep this in mind!
Cooking
The goal is to get a nice crisp to the corned beef and potatoes. Don’t do too much stirring otherwise the potatoes will just get mushy.
If you’re making a larger quantity than this recipe calls for, you’re going to want to cook the potatoes separately rather than cooking it all in one pan at once like I did. The reason being is if you throw too much food into a pan it’s not going to create too much steam and you don’t get the crisp to the potatoes that you will want for this recipe.
Enjoy!
On to the recipe!!
Corned Beef And Hash With Bacon
Ingredients
- 2 tbsp butter
- 4-8 strips bacon Quantity is up to you!
- 1/2 lb corned beef Already cooked
- 4 red potatoes Already cooked
- 1 medium green bell pepper
- 2 cloves garlic
- 1/2 medium shallot Yellow onion with a little green onion is fine
Instructions
Prep
- Begin cooking the bacon. I usually cook it at medium heat so I don't burn the bacon.
- While the bacon is cooking, slice the corned beef into thick chunks...
- This will make it easier to chop into smaller chunks (about 1/2")
- Same with the beef, we're going to chop the potatoes into 1/2" cubes.
- Bacon need a flip? Go check it!
- Chop up the veggies.
- Everything is prepped. Just tend to the bacon until it's all cooked, and chop into smaller 1/2" bits!
Cook
- Once the bacon is done, drain the fat, leaving a liberal coating in the pan. turn the heat up a little to about medium high.
- Take the corned beef and place in the pan. Pat down so its nice and flat.
- After about 2-4 minutes, flip the beef. Let it sit for another 2-4 minutes, it'll get a nice brown to it
- Move the beef to the side of the pan, making room for the potatoes, and add the butter.
- Add the potatoes. Season with salt and pepper. Let it sit for 2 minutes.
- Mix the meat and potatoes together.
- Mix in the onion and garlic. Cook for another 2 minutes.
- Add bacon and bell pepper. Cook for another 2-4 minutes. Just long enough for the bell pepper to start to get translucent.
- Take the pan off the heat and let it sit for a couple minutes and you're done. Enjoy!
