CORNED BEEF HASH – September 27 – National Corned Beef Hash Day


  • 6 gold potatoes, cut into 1/2 inch pieces
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, chopped fine
  • 1 green pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon thyme
  • 1 teaspoon celery seed
  • 2 1/2 cups corned beef, prepared as directed
  • 1/2 cup half and half
  • 4 eggs
  • salt and pepper to taste


Place potatoes in a pot, add water until covered, bring to a boil and cook until almost done.  Remove from heat and drain.  In a skillet over medium heat add the butter, olive oil, onion, and green peppers.  Cook until the onion is almost browned, 6-8 minutes.  Add the garlic thyme, celery seed, potatoes, and corned beef.  Put the half and half in a microwave bowl and heat for 1 minute.  Add to the skillet.  Press the mixture down and turn the temperature up to medium-high.  Cook for 3-4 minutes then turn and press down again and cook for another 3-4 minutes.  Turn one more time and press down and make 4 indentions on the top.  Crack one egg in each indention, season with salt and pepper.  Reduce heat to medium-low and cover.  Cook until the egg whites are set.  Cut into wedges.

Tomorrow: National Drink Beer Day


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  1. This recipe can also be used as a “beef hash” … using left over roast instead of the corned beef.


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