Thursday, February 9, 2017 / by Jenel Yeamans
This homemade corned beef hash will satisfy the heartiest eater!
2 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, diced
2 cups diced corned beef
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
For the potatoes
1 pound russet potatoes, diced
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and freshly ground black pepper, to taste
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
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.
Place into oven and bake for 18-20 minutes, or until golden brown and crisp; set aside.
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.
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.
Serve immediately, garnished with parsley, if desired.