This homemade corned beef hash will satisfy the heartiest eater!

Ingredients

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  2 tablespoons unsalted butter

  
  


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  2 cloves garlic, minced

  
  


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  1 onion, diced

  
  


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  2 cups diced corned beef

  
  


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  2 teaspoons Worcestershire sauce

  
  


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  Kosher salt and freshly ground black pepper, to taste

  
  


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  2 tablespoons chopped fresh parsley leaves

  
  

For the potatoes

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  1 pound russet potatoes, diced

  
  


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  1 tablespoon olive oil

  
  


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  1/2 teaspoon dried thyme

  
  


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  1/2 teaspoon dried oregano

  
  


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  1/2 teaspoon dried basil

  
  


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  salt and freshly ground black pepper, to taste

  
  

Instructions

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  Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

  
  


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  Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, thyme, oregano and basil; season with salt and pepper, to taste. Gently toss to combine.

  
  


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  Place into oven and bake for 18-20 minutes, or until golden brown and crisp; set aside.

  
  


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  Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.

  
  


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  Stir in corned beef and cook, stirring frequently, until slightly browned, about 3 minutes. Stir in potatoes and Worcestershire until the potatoes are evenly browned, about 4-5 minutes; season with salt and pepper, to taste.

  
  


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  Serve immediately, garnished with parsley, if desired.