Hearty corned beef hash recipe for National Corned Beef Hash Day

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September 27th is National Corned Beef Hash Day.

If you’d like to celebrate with your own simple, satisfying corned beef hash, Meggan Hill, executive chef of Culinary Hill —a California-based hub for Midwest recipes — has you covered.

September 27th is National Corned Beef Hash Day. 
(Culinary Hill)

“Transform leftover corned beef into a hearty hash. Fry crispy potatoes, onions, and hot sauce in a skillet, then put an egg on it for an eye-opening Corned Beef Hash breakfast,” she writes of her tantalizing dish. “It may just look like a mish-mash of potatoes and beef, but this affordable meal is a time-honored tradition after Saint Patrick’s Day to make the most of leftover corned beef.” 

“Enjoy it as-is piping hot from the pan or top it with a couple of eggs cooked any style you prefer,” she continues, noting that she recommends making one with a runny yolk, so the eggs can soak up every last bit of the hash.

Meggan Hill, Executive Chef of Culinary Hill, shared her corned beef hash recipe with Fox News.
(Culinary Hill)

Corned Beef Hash by Meggan Hill of Culinary Hill

Makes 4 servings

Prep time: 20 minutes

Cook time: 25 minutes


  • 3 tablespoons butter
  • 1 small onion, finely chopped
  • Salt and freshly ground black pepper
  • 2 pounds russet potatoes, peeled and cut into ½-inch pieces (see note 1)
  • ¾ cup water
  • 2 cloves garlic minced
  • 12 ounces corned beef cooked, shredded into bite-sized pieces (see note 2)
  • 1 tablespoon hot sauce, plus more for serving (I like Cholula)
  • fresh parsley minced, for garnish, optional
  • Fried eggs for serving, optional


Hill recommends enjoyed corned beef hash topped with an egg with a runny yolk. 
(Culinary Hill)



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